A British classic, spiced up with the amazing flavours of South East Asian cuisine. Our meaty local pork chops make for a great meal anyway you cook them, but this is one of our favourites. The creamy pork is perfectly balanced by the lime and sesame, as well as the spice. And of course, the recipe works almost as well with Chicken!
Coconut Pork Curry with Lime and Sesame Breadcrumbs
- Large saucepan
- large frying pan
- 3 tbsp Olive Oil
- 2 whole Red Onions peeled and cut into thick slices
- 2 tbsp Madras Curry Powder
- 400 ml Light Coconut Milk
- 1 pot Chicken Stockpot
- 350 ml Water
- 3 slices White Bread process to crumbs, sourdough or anything with a dense texture is ideal
- 1 tbsp Sesame Seeds
- 2 each Limes Zest and Juice
- 4 large Pork Chops
- 4 tbsp Dark Soy Sauce
- 4 tbsp Toasted Sesame Oil
- 4 small Pak Choi any greens will do
- Heat 1 tbsp of the oil in the saucepan over a low heat, and then fry the onions until nice and soft. Stir in the curry powder, and cook for a further minute. Then add in the coconut milk, water and stockpot and stir again. Keep at a simmer.
- Heat the remaining 2 tbsp of olive oil in the frying pan, then add breadcrumbs, sesame seeds and lime zest and fry until nicely toasted and brown. Set aside.
- In the same frying pan, set the heat to medium and fry the pork chops, 5-6 minutes each side until well caramalised and cooked through. Remove from the pan and rest until ready to serve.
- Stiry the soy sauce, sesame oil and lime juice into the curry sauce, and allow to simmer for a couple of minutes. Add in the greens, and simmer for approx. 5 more minutes until they are cooked through.
- Serve the pork chop over rice. Spoon over the sauce and greens, then garnish with the breadcrumbs and sesame seeds.