Goan Gingered Pork With Cashew Rice

This exotic recipe is a delicious blend of Indian and Portuguese cuisine, and combines several of my favorite foods, including ginger, mint, coconut, cashew nuts and orange juice. I think this recipe would also work well with boneless chicken thighs. Please note that the tablespoons in this recipe measure 20ml (one America tablespoon plus one tespoon).

• Ready In: 45 mins
• 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
• 1  teaspoon garam masala
• 6  tablespoons fresh lemon juice
• 1  teaspoon turmeric powder
• 1  teaspoon salt
• 2  tablespoons brown sugar or 2  tablespoons palm sugar or 2  tablespoons jaggery
• 30  g of fresh mint
• 4 -6  tender  pork chops
• 2  tablespoons olive oil
• 150  ml  fresh orange juice
• 4  tablespoons  thick coconut milk or 4  tablespoons  cream
• 4  tablespoons  thick yogurt
• 3 -5  sprigs 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

1. 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.
2. Reserve half, and pour the remainder over the pork.
3. Mix well to ensure all the pork is coated, and set aside to marinate.
4. Meanwhile, prepare the rice by placing it in a pan with the boiling stock.
5. 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.
6. Set the rice aside and keep warm.
7. Heat the oil in a skillet and cook the marinated pork 3-4 minutes on each side.
8. Add the orange juice, cover, and cook on a gentle simmer for another 3-4 minutes.
9. Add the coconut milk and yoghurt, stir to combine, and simmer a few more minutes until creamy.
10. 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.
11. Immediately add this to the rice, along with the reserved marinade.
12. Mix the rice mixture well - if it is a bit 'stiff', add a little more yoghurt or coconut milk, then heat through gently.
13. 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.