Pork Curry Paired with Gewurtztraminer
3 to 4 lbs. cubed, cooked pork
(we use tenderloin because it is so tender and easy to cube,
however shoulder or butt works very well.)
1 tsp. ground cinnamon
2 tsp. hot curry power
2 generous cups chopped celery
1/8 tsp. ground cumin
1 cup onion,
2 or 3 large garlic cloves
1 tsp. ground ginger
2/3 cup Gewurtztraminer
1 tsp. salt
2 cups scalded whole milk
1/3 cup flour
1/2 cup golden raisins
4 tbs.. butter
The rich brown pan drippings from the roasting of the pork, fat removed
Scald milk and set aside to cool.
Sauté onion, garlic and chopped celery in the pan drippings and the Gewurtztraminer.
Melt butter in top part of a double boiler. Sift flour with curry, cumin, cinnamon and ginger. Stir flour mixture into melted butter. Stir constantly until mixture is smooth. Add milk, simmer and stir constantly until thickened.
Pour double boiler mixture into vegetable mixture, stirring until smooth and uniform. Add pork cubes. Add raisins. Serve over rice. Top with additional raisins, chopped peanuts, shaved coconut and or chutney if you desire.