Chilli, Chutney And Coconut Pork Recipe
Ingredients
| Pork | 750 Gram | |
| Mango chutney | 1 Cup (16 tbs) | |
| Red chillies | 2 , chopped | |
| Ground cumin | 1 Tablespoon | |
| Garlic | 2 Clove (5gm), crushed | |
| 2 teaspoons finely grated fresh ginger | ||
| Lemon juice | 2 Tablespoon | |
| Capsicum | 1 Large, sliced | |
| Coconut milk | 1 Cup (16 tbs) | |
| 1/2 cup coarsely chopped fresh coriander leaves | ||
Directions
Combine pork, chutney, chilli, cumin, garlic, ginger and juice in large bowl.
Cover; refrigerate 3 hours or overnight, [can be prepared ahead to this point; refrigerate overnight or freeze] Cook capsicum in heated oiled wok or large pan, stirring, until almost soft; remove from pan.
Stir-fry pork mixture, in batches, in same pan until cooked through.
Add capsicum and milk; cook, stirring, about 1 minute or until heated through.
Just before serving, stir in coriander.
Cover; refrigerate 3 hours or overnight, [can be prepared ahead to this point; refrigerate overnight or freeze] Cook capsicum in heated oiled wok or large pan, stirring, until almost soft; remove from pan.
Stir-fry pork mixture, in batches, in same pan until cooked through.
Add capsicum and milk; cook, stirring, about 1 minute or until heated through.
Just before serving, stir in coriander.
Chef
