Pork with Chilli & Coconut

Serves 4

Ingredients

750 g (1 1/2 lb) pork fillet, trimmed and cut into 5 mm (1/4 in) strips
2 tbsp sunflower oil
8 Spring onions, cut into 2.5 cm (1 in) pieces
1 large red pepper, cored, seeded, and cut into thin strips
1 x 400 g (13 oz) can chopped tomatoes
60 g (2 oz) creamed coconut, coarsely chopped
4 tbsp water
2 tbsp chopped fresh coriander
1 tbsp lemon juice
salt and black pepper
coriander sprigs to garnish

Dry Marinade

2.5cm (1 in) piece of fresh root ginger, peeled and grated
2 fresh red chillies, cored, seeded, and finely chopped
1 garlic clove, crushed
1 tbsp mild curry powder
1/4 tsp ground tumeric
1/4 tsp garam masala

Method

1. Make the dry marinade in a bowl, combine the ginger, chillies, garlic, curry powder, tumeric, garam masala, and salt and pepper to taste. Turn the pork in the marinade, cover, and leave to marinate in the refrigerator for 2 hours.

2. Heat a wok or large frying pan, add the oil, and heat until hot. Add the strips of pork in batches, and stir-fry over a high heat for 5 minutes or until browned all over.

3. Add the spring onions and stir-fry for 1 minute. Add the red pepper and stir-fry for 1 minute, then add the tomatoes, coconut, and measured water. Bring to a boil, cover, and simmer very gently for 15 minutes or until the pork is tender.

4. Add the chopped coriander, lemon juice, and salt and pepper to taste. Garnish with coriander sprigs before serving.

Friendly Tip: If you are not a lover of pork whether through choice or religion, you can use Chicken as your choice of meat. I did this the following week and it was just as gorgeous.