Nutritious Spicy Pork Curry

Nutrition per serve

Ingredients

• 125g brown rice
• 200g cabbage
• 1pcs carrot
• 2clov garlic
• 20g roasted peanuts
• 2pcs pork loin steaks
• 10g Malaysian mild curry powder
• 200ml coconut milk
• 150g peas
• 20g sambal oelek
• 23ml neutral-flavoured oil
• 10ml soy sauce
• 5ml sugar
• 5ml white vinegar

Method

1. Step 1 — Cook rice
   Fill a medium saucepan three-quarters full with water and bring to the boil. Add the rice and cook for 25-27 mins until tender. Drain.
2. Step 2 — Prep ingredients
   Meanwhile, coarsely chop the cabbage. Halve the carrot lengthwise and thinly slice on an angle. Crush or finely chop the garlic. Coarsely chop the peanuts.
3. Step 3 — Prep and cook pork
   Combine 2 tsp oil and 2 tsp soy sauce in a large bowl. Add the pork and turn to coat. Heat a medium deep frypan over medium-high heat. Cook the pork, turning regularly, for 8-10 mins until golden and cooked through (the pork will be cooked to blush pink, which ensures the meat is tender and juicy). Remove from the pan and rest for 4 mins. Wipe the pan clean.
4. Step 4 — Stir-fry vegetables
   Heat 1 tbs oil in the same pan over high heat. Stir-fry the cabbage and carrot for 2-3 mins until softened. Add the curry powder and garlic and stir-fry for 1-2 mins until fragrant.
5. Step 5 — Simmer curry
   Stir the coconut milk, peas, half the sambal oelek* (reduce for less of a chilli kick or add more if you like it hot) and 125ml (½ cup) water into the vegetable mixture and bring to a simmer. Reduce the heat to medium and cook, covered, for 3 mins or until slightly thickened.
6. Step 6 — Finish curry and serve
   Stir 1 tsp sugar and 1 tsp white vinegar into the curry and remove from the heat. Slice the pork. Add the pork and any resting juices to the curry and stir to combine. Taste, then season with salt. Divide the rice and curry among bowls and scatter with the peanuts to serve.

Allergens

Soy, Peanut, Sulphites