I never knew gravy could be improved upon, until I had gravy with curry
powder added to it. Oh my goodness, it was so good. (For all the LDS
peeps reading this, this recipe reminded me of Hawaiian Haystack.) According to Aaron, this dish is a family recipe that comes from his grandfather who served in the Navy. He worked as a cook and when he returned home, told his wife to scale down the recipe. This dish has come to be known as Curried Rice and is a birthday special in his family.
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| While Aaron made the gravy with curry, |
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| I cut up the pork. |
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| These are the toppings that one puts on top of the rice and gravy/pork mixture. You've got bacon, roasted Spanish peanuts, toasted coconut, hard boiled eggs, and sweet pickle relish. Not gonna lie, it may seem a little strange but the combination of flavors actually works! |
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| Warning: this stuff is really addicting. There are 2 pork gravy packets with the curry to 4 pork chops, cut into pieces. His family usually makes the gravy with milk, but he made it with water so I could enjoy it without getting stomach cramps. |
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| Not pictured was our side dish of fresh strawberries drizzled with balsamic vinegar. That was tasty too. |
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| Finished product. The goal is to get a little bit of everything into each bite. We will definitely be making this meal again. |
