Recipe

Solo: Cardamom Coconut Pork

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Solo: Cardamom Coconut Pork

Cardamom spiced pork served with coconut creamed Swiss chard & leeks on a bed of brown rice.




Ingredients to serve 1

  • ¼ cup x parboiled brown rice
  • 1 x pork leg chop
  • 1 tsp x Cardamom Curry Mix
  • 1 x leek
  • ½ clove x garlic – peel, grate finely & chop
  • 50ml x coconut milk
  • 100g x Swiss chard – discard stalks, slice (1cm)
  • ¼ x chilli (optional) – deseed & slice thinly
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Leek: Slice in half lengthways, then lay these halves down flat and slice into ½cm pieces.

Step 3

Brown rice: Pour boiling water (¾ cup for 1) into a pot on high heat and add the rice with a pinch of salt. Bring to the boil, cover, turn heat down to low and gently simmer for 18-20 minutes. Drain.

Step 4

Pork chop: Rub both sides of the pork chop with a drizzle of olive oil, the Cardamom Curry Mix and salt and pepper. Place a dry pan on medium-high heat. When the pan is hot, add the chop and sear for 3-4 minutes a side. Remove from the pan, slice into strips and set aside.

Step 5

Coconut cream mix: Using the same pan on medium-high heat, add the leeks with a pinch of salt and a splash of water (1 tsp) and cook for 5 minutes until soft and slightly sweet. Add the garlic, cook for 30 seconds, then pour in the coconut milk and some more water (1 tbsp) and cook for 1 minute. Add the Swiss chard and wilt for another minute.

Step 6

Serve the rice topped with the pork chop and creamy leeks and Swiss chard on the side. Or mix the pork strips through the coconut cream mix and top the rice. Sprinkle over the chilli (as much or as little as you like).



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Chevin Farfalle

Chevin Farfalle

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