Spiced pork with onions, chilies and
A pleasantly spiced oven pot roast with
modern, fusion flavors. A great dinner party dish.
Preparation time: 20 minutes
Cooking time: 1.5 hours
2 Tbsp sunflower or groundnut oil
1 boneless leg of pork, weighing about 1
kg (21/4 lb)
2 large onions, quartered
1 tsp ground turmeric
2 hot red chilies, finely chopped
2 tsp fresh tamarind paste (optional)
3 to 4 lime leaves, finely chopped or
finely grated zest of 2 limes
450 ml (16 fl oz) milk
3 tbsp coconut cream
Salt and black pepper
Preheat the oven to 170C/325F/Gas Mark 3.
Heat the oil in an ovenproof casserole,
this add the pork and brown quickly on all sides. Transfer the meat to
Add the onions, spices and lime leaves or
zest to the pan and cook until the onions are lightly browned.
Gradually add the milk, scraping up any bits from the base of the pan,
then bury the pork back in amongst the onions.
Bring just to the boil, cover and place
in the oven for 2 to 2.5 hours, until the meat is tender. Remove the
meat from the casserole and allow to stand for 10 minutes before
Whisk the coconut cream into the spiced
onions and milk, season and heat gently until ready to serve.
Carve the pork, and serve with the onion
and sauce spooned over - broccoli and mashed potatoes or rice are good