Goan Gingered Pork With Cashew Rice
- Ready In:
- 45mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
- 5 cm piece gingerroot, peeled and finely sliced
- 1 medium-hot red chile, de-seeded and finely chopped
- 1 onion, chopped
- 4 garlic cloves, crushed
- 4.92 ml garam masala
- 88.74 ml fresh lemon juice
- 4.92 ml turmeric powder
- 4.92 ml salt
- 29.58 29.58 ml palm sugar or 29.58 ml jaggery
- 30 g of fresh mint
- 4-6 tender pork chops
- 29.58 ml olive oil
- 150 ml fresh orange juice
- 59.16 ml thick coconut milk or 59.16 ml cream
- 59.16 ml thick yogurt
- 3-5 sprig mint, extra, to garnish
-
For Cashew Rice
- 200 g basmati rice
- 450 ml boiling meat stock or 450 ml chicken stock
- 125 g roasted salted cashews
directions
- Blend the ginger, chilli, onion, garlic, garam masala, lemon juice, turmeric, salt, sugar and half of the mint in a blender or food processor, to a thick puree.
- Reserve half, and pour the remainder over the pork.
- Mix well to ensure all the pork is coated, and set aside to marinate.
- Meanwhile, prepare the rice by placing it in a pan with the boiling stock.
- Bring to the boil again, reduce heat to a simmer, cover and cook undisturbed for 12-15 minutes until the liquid is absorbed and the rice is tender.
- Set the rice aside and keep warm.
- Heat the oil in a skillet and cook the marinated pork 3-4 minutes on each side.
- Add the orange juice, cover, and cook on a gentle simmer for another 3-4 minutes.
- Add the coconut milk and yoghurt, stir to combine, and simmer a few more minutes until creamy.
- Place the cashew nuts, 2 tablespoons yoghurt and the other half of the reserved mint in a food processor and blend to a creamy paste.
- Immediately add this to the rice, along with the reserved marinade.
- Mix the rice mixture well - if it is a bit 'stiff', add a little more yoghurt or coconut milk, then heat through gently.
- Serve the pork with its sauce over the cashew rice and garnish with the extra sprigs of mint, and a dollop of yoghurt if desired.
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RECIPE SUBMITTED BY
Daydream
Australia
<p>I was raised in a family that loves to travel, meet people from other countries, and taste new foods. We are quite 'international' - my brother's wife is Indian, my sister's husband is Swiss and my son's wife is of Swedish and Croatian origin. My little dogs are German - miniature Dachshunds.</p>
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