Yorky
RIP 21/01/2024
- Joined
- 3 Oct 2016
- Local time
- 3:46 AM
- Messages
- 16,220
Ingredients
· ½ tsp Sugar
· 1 tsp Salt
· 1 tblsp Dark soy sauce
· 1 tsp Ground coriander seeds
· 1 tsp Ground cumin seeds
· 1 tsp Chili powder
· ½ tsp Ground turmeric
· 1 tblsp Cornflour mixed with 1 tblsp water
· 400 gm Pork loin, trimmed and diced 20 mm
· 1 Onion, chopped
· 2 tsp Pureed garlic
· 2 tblsp Olive oil
· 1 medium Cauliflower, cut into 20 mm flowerettes
· 1 small handful of chopped fresh coriander
Method
Mix the sugar, salt, soy sauce, ground coriander, ground cumin, chili powder, turmeric and cornflour paste in a bowl, adding a little water if required. Add the diced pork, mix thoroughly and refrigerate overnight.
Heat half of the oil in a wok and stir fry the onions and garlic for around 3 minutes. Then add the pork together the marinade and stir fry until the pork is cooked (about 6 or 7 minutes). Remove the pork/onions/garlic and keep aside.
Add the rest of the oil to the wok and stir fry the cauliflower until a few brown spots appear. Add around 250 ml of warm water, cover the wok and simmer for about 10 minutes or until the cauliflower is cooked but still crisp.
Return the pork and onions to the wok, mix thoroughly and bring to the boil. Simmer for a minute or two then sprinkle over the fresh coriander.
Serve hot with naan bread or roti and/or rice.
