Coconut Pork and Chilli Chutney Recipe 🥥🌶️
Description: Indulge in the exquisite flavors of this Coconut Pork and Chilli Chutney recipe, brought to you by lovewithrecipes.com. This dish combines tender pork with the sweetness of mango chutney, the kick of red chilies, and the creaminess of coconut milk, creating a delightful fusion of tastes that will tantalize your taste buds.
Rating: ⭐⭐⭐⭐✨ (4.5/5 from 4 reviews)
Servings: 4
Nutritional Information (per serving):
- Calories: 403.9
- Fat: 23.2g
- Saturated Fat: 14.4g
- Cholesterol: 110.6mg
- Sodium: 111mg
- Carbohydrates: 6.3g
- Fiber: 1.1g
- Sugar: 2.1g
- Protein: 42.3g
Ingredients:
- 750g pork, thinly sliced
- 1 cup mango chutney
- 1-2 red chilies, finely chopped
- 1 tsp ground cumin
- 2 cloves garlic, minced
- 2 tsp fresh ginger, grated
- 2 tbsp lemon juice
- 2 red capsicums (bell peppers), sliced
- 1 cup coconut milk
- 1/2 cup fresh coriander leaves, chopped
Instructions:
| Preparation | Cooking | Total |
|---|---|---|
| 3 hours | 15 minutes | 6 hours 15 minutes |
-
Marinate the Pork:
- In a large bowl, combine the sliced pork, mango chutney, chopped red chilies, ground cumin, minced garlic, grated ginger, and lemon juice.
- Mix well to ensure the pork is evenly coated with the marinade.
- Cover the bowl and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to meld together.
-
Prepare the Capsicum:
- Heat some oil in a wok or large pan over medium-high heat.
- Add the sliced red capsicums to the pan and stir-fry them until they are almost soft.
- Once cooked, remove the capsicums from the pan and set them aside for later use.
-
Cook the Pork:
- In the same wok or pan used for the capsicums, stir-fry the marinated pork mixture in batches.
- Cook until the pork is tender and cooked through, ensuring it develops a nice caramelized exterior.
- Once all the pork is cooked, return the capsicums to the pan.
-
Add Coconut Milk:
- Pour the coconut milk into the pan with the pork and capsicums.
- Stir well to combine all the ingredients.
- Cook for an additional minute, allowing the flavors to blend together and the coconut milk to heat through.
-
Finish and Serve:
- Just before serving, stir in the freshly chopped coriander leaves.
- This will add a burst of freshness and aroma to the dish.
- Serve the Coconut Pork and Chilli Chutney hot, accompanied by steamed rice or your favorite side dish.
- Enjoy the explosion of flavors with each bite!
Tips:
- For a spicier kick, increase the amount of red chilies in the marinade.
- If you prefer a thicker sauce, allow the coconut milk to simmer for a few minutes before adding the pork back to the pan.
- Garnish with additional coriander leaves for a vibrant presentation.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
Indulge in the rich flavors of this Coconut Pork and Chilli Chutney dish, perfect for a cozy night in or a special dinner with loved ones. With its combination of sweet, spicy, and creamy elements, it’s sure to become a favorite in your recipe repertoire!
