Solo: Coconut Pork Masala

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Solo: Coconut Pork Masala

Seared pork fragrant ginger and coconut masala with fluffy basmati and a cucumber and coriander sambal.

Ingredients to serve 1

  • 125g x Pork Neck Goulash - each cube cut in half
  • 35g x DD Aromatic Base
  • ½ sachet x Chicken Stock
  • 4g x DD Spice Mix - coconut curry
  • ¼ x Cucumber - quartered lengthwise and diced
  • 2.5g x Coriander - chopped
  • 50g x Cherry Tomatoes - quartered
  • 45ml x Coconut Milk
  • 40g x Basmati Rice
  • 60ml x Boiling Water (from your pantry)
  • 12g x Butter
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any Pantry Items. Bring a medium saucepan of water to the boil for use in Step 1.

Washing Instruction

Wash your hands, cucumber and cherry tomatoes well. Rinse your coriander thoroughly and drain on paper towel.

Gino's Tip

The best time to season your curries is as soon as you add your meat and are just about to add your sauce contents, in this way the seasoning cooks through and infuses with the contents of your curry, much like making a stew.

Step 1 - Basmati Rice

Add your basmati rice to your medium saucepan of boiling water. As soon as the water boils again, give the rice a good stir, reduce the heat to a simmer and cook for 8-10 minutes. Drain through a colander and set aside till later.

Step 2 - Coconut Pork Masala

Season your pork neck goulash with salt and pepper. Heat a large casserole pan over medium-high heat, add a dash of olive oil and once your pan is hot, fry your pork neck goulash for 5-7 minutes until well browned and cooked through. Transfer to a serving dish. In the same pan, reduce your heat to medium and fry your DailyDish Aromatic Base along with your butter for 3-4 minutes until soft and translucent. Proceed to add your DailyDish Spice Mix and return your pork to the pan and cook for 1 minute while stirring. Add your chicken stock and boiling water, heat through until a light sauce is formed, and remove your pan from the heat. Season to taste with salt and pepper and reserve to serve.

Step 3 - Cucumber and Tomato Sambal

Mix your diced cucumber, quartered cherry tomatoes, coriander and coconut milk in a medium mixing bowl. Drizzle in some olive oil and season with salt and pepper.

To serve

Divide your rice amongst your servings, top with your coconut pork masala and serve with your cucumber and tomato sambal. Enjoy!