Masala Pork Curry

Nutrition per serve

Ingredients

• 1pcs red onion
• 1pcs carrot
• 2clov garlic
• 500g pork scotch
• 20g masala seasoning
• 50g tomato paste
• 200ml coconut milk
• 150g jasmine rice
• 10ml red or white wine vinegar
• 5ml sugar
• 15ml vegetable oil

Method

1. Step 1 — Prep ingredients
   Preheat the slow cooker to low or the oven to 150C, fan-forced. Cut half the onion into wedges and thinly slice the remainder. Cut carrot into 2cm-thick slices. Crush or finely chop 2 garlic cloves. Cut the pork into 5cm chunks and season with salt and pepper. Combine sliced onion (see Kitchen 101), 2 tsp vinegar and 1 tsp sugar in a bowl. Set aside to pickle.
2. Step 2 — Brown pork
   Heat 1 tbs vegetable oil in a medium frypan (if using a slow cooker) or a large casserole dish over high heat. Cook the pork, turning, for 3-4 mins until browned. Remove from pan or dish. Reduce heat to medium and cook the onion wedges and carrot, stirring, for 2 mins or until just softened. Add the garlic, masala seasoning and tomato paste and cook for 30 secs.
3. Step 3 — Slow cooker method
   If using the slow cooker, transfer the carrot mixture and pork and resting juices to the slow cooker bowl. Add the coconut milk and 500ml (2 cups) water. Cover and cook on low for 8 hours (see Kitchen 101). Taste, then season with salt and pepper.
4. Step 4 — Casserole dish method
   If using the casserole dish, add the pork and resting juices, coconut milk and 500ml (2 cups) water to the carrot mixture and bring to a simmer. Transfer the dish to the oven and bake, covered, for 2½ hours or until the pork is very tender. Taste, then season with salt and pepper.
5. Step 5 — Cook rice and serve up
   Meanwhile, rinse the rice until water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off heat and stand, covered, for 5 mins. Divide rice and curry among bowls, top with pickled onion and drizzle over some pickling liquid. Enjoy!
6. Step 6 — Kitchen 101
   Refrigerate the pickled onion until needed, or prepare it closer to serving (save time and do it while the rice is cooking). ~ Cooking the curry in a casserole dish will give a slightly thicker result than a slow cooker. If you used a slow cooker and prefer a thicker curry, transfer it to a saucepan and cook over high heat for 10-15 mins until thickened.

Allergens

Sulfit