Ingredients
5 tbsp vegetable oil
1 Ib 8 oz / 650 g pork loin, cut into
chunks
1 onion, very finely chopped 2 garlic
cloves, finely chopped Thumb-size piece fresh ginger, peeled and grated
juice of 2 limes
2 cups / 500 ml coconut milk Salt and
pepper
To
serve:
1 tbsp dried red chilies, crumbled
2 thumb-size pieces fresh ginger,
peeled and cut into matchsticks
1/3 cup / 100 g cashew nuts, roughly
chopped
Method
: Prep and cook time: 35 min
- Heat 3 tbsp of the oil in a wide skillet and fry the pork pieces for about 8 minutes, stirring from time to time, or until golden brown and cooked through. Remove the meat from the skillet, set aside and keep warm.
- Meanwhile, heat the remaining oil in the skillet and gently fry the onion until soft but not brown. Add the garlic and ginger and cook for 1 more minute.
- Sprinkle the lime juice into the skillet along with a splash of water, let it bubble for 1 minute and stir well. Pour in the coconut milk and simmer for about 15 minutes, stirring from time to time, or until the mixture has thickened and reduced by about a half. Season with salt and pepper.
- To serve, stir the meat into the coconut mixture and place in warmed serving bowls. Sprinkle over the dried chilies, ginger matchsticks and cashew nuts and serve immediately.