Mustard Chilli Pork Recipe
Ingredients
| 750 g / 1 1/2 lb pork fillets | ||
| 60 g / 2 oz melted butter | ||
| 30 g / 1 oz ghee | ||
| Peanut oil | 2 Tablespoon | |
| Onions | 3 , chopped | |
| Black mustard seeds | 1 Tablespoon | |
| Garlic | 2 Clove (5gm), crushed | |
| Red chilies | 2 , chopped | |
| Ground cumin | 1/2 Teaspoon | |
| Turmeric | 1/2 Teaspoon | |
| Brown sugar | 1 Tablespoon | |
| 250 ml / 8 fl oz water | ||
| Lime juice | 1 Tablespoon | |
| 8 kasmir lime leaves | ||
Directions
1. Trim meat of all visible fat, brush with melted butter and bake at 180°C/350°F/Gas 4 for 25-30 minutes.
2. Heat ghee and oil in a saucepan, cook onions, mustard seeds, garlic and chilies for 2-3 minutes or until onions soften.
3. Stir in cumin, turmeric, brown sugar, water, lime juice and lime leaves. Bring to the boil, then reduce heat and simmer, uncovered, for 10 minutes or until mixture reduces and thickens.
4. Transfer mixture to a food processor or blender. Process until smooth, then return to pan. Slice pork diagonally and add to mustard mixture. Heat through gently and serve.
2. Heat ghee and oil in a saucepan, cook onions, mustard seeds, garlic and chilies for 2-3 minutes or until onions soften.
3. Stir in cumin, turmeric, brown sugar, water, lime juice and lime leaves. Bring to the boil, then reduce heat and simmer, uncovered, for 10 minutes or until mixture reduces and thickens.
4. Transfer mixture to a food processor or blender. Process until smooth, then return to pan. Slice pork diagonally and add to mustard mixture. Heat through gently and serve.
Chef
