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    Pork with Coconut and Cardamom

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    Pork with Coconut and Cardamom

    Serves: 4


    • 1tsp coriander seeds, finely crushed
    • 1tsp cardamom seeds, finely crushed
    • 2 cloves garlic, peeled and crushed
    • 8 Farmhouse pork loin steaks, beaten to 1cm (½") thick
    • 250ml coconut milk
    • 200g Basmati rice
    • 1 bunch salad onions
    • 1 bunch coriander, leaves picked and sliced
    • 1 small red chilli, deseeded and finely chopped
    • 2tbsp groundnut oil
    • Zest and juice of 1 lemon
    • Salt & freshly ground black pepper


    1. Mix together the spices and garlic and rub into the pork. Place the pork in a dish and pour the coconut milk over the top. Cover and marinate in the fridge for at least 6 hours.
    2. Cook the Basmati rice for 15 minutes in plenty of boiling salted water, drain well and keep warm.
    3. Meanwhile, combine the salad onions, coriander leaves, chilli, oil, lemon zest and juice. Season well and set aside.
    4. Remove the pork from the marinade and pat dry. Heat a little groundnut oil in a large frying pan, season the pork and fry for 2-3 minutes each side or until cooked. Transfer to a warm plate to rest, drain any fat back into the pan and add the coconut marinade. Bring to the boil, reduce by one-third and return the pork to the pan.
    5. Serve the pork on top of the rice, topped with the onion mixture.

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    Cook's tips

    The pork needs to be marinaded for at least 6 hours, preferably 24. The rice may be cooked in advance and reheated. The onion mixture may be made 2-3 hours before serving.


    Average user rating

    3 stars