Butter pork is nowhere near as common as butter chicken. Pork and chicken have similarities, so what works with chicken generally works well with pork.
Butter pork may sound a bit unappetizing. Pork is already considered fatty, adding butter may be a step too far. But it is not, only a small amount of butter is added. Cream is the main ingredient. You can use oil instead of butter. The result will still be very delicious, however its perhaps not a good idea to call it “oil pork’.
Adopted from Easily Good Eats
2 tablespoons oil
500 g diced pork tenderloin (I used Svensk Rapsgris Karré)
1 onion, diced
1 clove garlic, minced
1 tablespoon fresh ginger, minced
2 teaspoon curry powder
Chili powder or fresh chilies (to taste)
30ml natural yogurt
40ml tomato paste (or 1 cup tomato puree)
100 ml heavy cream
100 ml water or chicken stock (omit if using tomato puree)
1. Heat butter and oil in a saucepan over medium heat.
2. Add the onion and salt and cook until translucent.
3. Add curry powder, ginger and garlic and cook until fragrant, about 2-3 minutes. Stir constantly
4. Add pork pieces and cook until browned
5. Reduce heat to low, add yogurt, tomato paste, cream and water and simmer covered for 30 minutes. Stir occasionally