Kharu Pork With Deep-fried Potatoes And Salad
This flavorful pork and potato dish is a delightful combination of tender pork cooked in aromatic spices, crispy fried potatoes, and a refreshing salad with a zesty dressing. Easy to make and full of delicious flavors, this meal is sure to satisfy your taste buds!
— Constant Cookbook
Ingredients
- 2 tbsp sunflower oil
- 2 x 2.5cm/1in pieces cinnamon
- 3-4 cardamom
- 2-3 cloves
- 2-3 whole dried red chillies, broken into pieces
- 250g/9oz pork shoulder
- 250g/9oz pork belly
- 2 onions
- 1 heaped tbsp gingerginger
- 2 tsp ground cumin
- 1 tbsp ground coriander
- ½ tsp ground turmeric
- 500-750ml/17½fl oz-1 pint 7fl oz chicken stock
- 2 tomatoes, roughly chopped
- salt and freshly ground black pepper
- 2 tbsp chopped fresh coriander
- 2-3 large potatoes, peeled and cut into four lengthways
- , for deep-frying vegetable oil
- , to taste salt
- 2 tomatoes, cut into chunks
- 4 spring onions
- ½ cucumber
- 2 fresh green chillies, finely chopped
- 3 tbsp chopped fresh mint
- 3 tbsp chopped fresh coriander
- 1 lime
- 1 tbsp malt vinegar
- ½ tsp salt
Instructions
- For the pork, heat the oil in a heavy casserole until smoking. Add the cinnamon sticks, cardamom pods, cloves and dried chillies to the casserole and gently fry until aromatic and starting to turn golden-brown (keep moving the spices around the casserole to prevent them from burning).
- Add the pork shoulder and belly pieces to the casserole and fry for 1-2 minutes on all sides, or until golden-brown all over. Remove the pork from the casserole and set aside.
- Add the chopped onions to the casserole and fry for 4-5 minutes, or until the onions are golden-brown. Return the pork to the pan and cook for a further 3-4 minutes, or until the casserole is quite dry, then stir in the ginger and garlic paste.
- Mix the ground cumin, coriander and turmeric with a little of the stock or water to form a paste, then add to the pan and stir well. Cook for 2-3 minutes, or until the paste nearly dries up and bubbles of oil appear along the edges of the casserole. Pour in enough of the stock or water to cover the meat.
- Bring to a simmer, cover with a lid and cook for 30-35 minutes, or until the pork is tender. Add the chopped tomatoes and season, to taste, with salt and freshly ground black pepper.
- Cook for a further 4-5 minutes, then add the chopped coriander and simmer for another 1-2 minutes. Keep warm.
- For the potatoes, place the potatoes into a pan of salted water and bring to the boil. Reduce the heat to a simmer and cook for 8-10 minutes, or until tender. Drain, then return the potatoes to the pan and cook over a low heat to drive off any excess liquid.
- Half-fill a deep, heavy-based pan with the oil and heat until the temperature is 190C/375F (check using a digital thermometer), or use a deep-fat fryer. (NB: hot oil can be dangerous. Do not leave unattended.) Carefully lower the potato pieces into the oil and fry for 3-4 minutes, or until golden-brown and crisp. Remove with a slotted spoon and drain on kitchen paper. Season the potatoes with salt.
- For the salad, place the tomatoes, spring onions, cucumber, chillies, mint and coriander leaves into a large bowl and toss to combine.
- In a small bowl, whisk together the lime juice, vinegar and salt until well combined, then drizzle over the salad. Gently mix until the salad is evenly coated with the dressing.
- To serve, divide the potatoes and pork equally among four serving plates and serve the salad in a bowl alongside.
Cook Time
1H
Prep Time
PT1H
Yield
Serves 4
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