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Spiced pork with onions, chilies and coconut

Spiced pork with onions, chilies and coconut

 

A pleasantly spiced oven pot roast with modern, fusion flavors. A great dinner party dish.


Preparation time: 20 minutes
Cooking time: 1.5 hours
Serves 4

  • 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
     

  1. Preheat the oven to 170C/325F/Gas Mark 3.

  2. Heat the oil in an ovenproof casserole, this add the pork and brown quickly on all sides. Transfer the meat to a plate.

  3. 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.

  4. 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 carving.

  5. Whisk the coconut cream into the spiced onions and milk, season and heat gently until ready to serve.

  6. Carve the pork, and serve with the onion and sauce spooned over - broccoli and mashed potatoes or rice are good with this.

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