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Goan Gingered Pork With Cashew Rice

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Ingredients

Adjust Servings:
5 cm piece gingerroot peeled and finely sliced
1 medium-hot red chile de-seeded and finely chopped
1 onion chopped
4 garlic cloves crushed
1 teaspoon garam masala
6 tablespoons fresh lemon juice
1 teaspoon turmeric powder
1 teaspoon salt
2 2 tablespoons palm sugar or 2 tablespoons jaggery
30 g of fresh mint

Nutritional information

909
Calories
407 g
Calories From Fat
45.3 g
Total Fat
13.4 g
Saturated Fat
139.2 mg
Cholesterol
934.5 mg
Sodium
74.3 g
Carbs
9.5 g
Dietary Fiber
15 g
Sugars
54.7 g
Protein
517g
Serving Size

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Goan Gingered Pork With Cashew Rice

Features:
    Cuisine:

    This exotic recipe is a delicious blend of Indian and Portuguese cuisine, and combines several of my favorite foods, including ginger, mint, coconut, cashew nuts and orange juice. I think this recipe would also work well with boneless chicken thighs. Please note that the tablespoons in this recipe measure 20ml (one America tablespoon plus one tespoon).

    • 65 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Goan Gingered Pork With Cashew Rice,This exotic recipe is a delicious blend of Indian and Portuguese cuisine, and combines several of my favorite foods, including ginger, mint, coconut, cashew nuts and orange juice. I think this recipe would also work well with boneless chicken thighs. Please note that the tablespoons in this recipe measure 20ml (one America tablespoon plus one tespoon).,This exotic recipe is a delicious blend of Indian and Portuguese cuisine, and combines several of my favorite foods, including ginger, mint, coconut, cashew nuts and orange juice. I think this recipe would also work well with boneless chicken thighs. Please note that the tablespoons in this recipe measure 20ml (one America tablespoon plus one tespoon).


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    Steps

    1
    Done

    Blend the Ginger, Chilli, Onion, Garlic, Garam Masala, Lemon Juice, Turmeric, Salt, Sugar and Half of the Mint in a Blender or Food Processor, to a Thick Puree.

    2
    Done

    Reserve Half, and Pour the Remainder Over the Pork.

    3
    Done

    Mix Well to Ensure All the Pork Is Coated, and Set Aside to Marinate.

    4
    Done

    Meanwhile, Prepare the Rice by Placing It in a Pan With the Boiling Stock.

    5
    Done

    Bring to the Boil Again, Reduce Heat to a Simmer, Cover and Cook Undisturbed For 12-15 Minutes Until the Liquid Is Absorbed and the Rice Is Tender.

    6
    Done

    Set the Rice Aside and Keep Warm.

    7
    Done

    Heat the Oil in a Skillet and Cook the Marinated Pork 3-4 Minutes on Each Side.

    8
    Done

    Add the Orange Juice, Cover, and Cook on a Gentle Simmer For Another 3-4 Minutes.

    9
    Done

    Add the Coconut Milk and Yoghurt, Stir to Combine, and Simmer a Few More Minutes Until Creamy.

    10
    Done

    Place the Cashew Nuts, 2 Tablespoons Yoghurt and the Other Half of the Reserved Mint in a Food Processor and Blend to a Creamy Paste.

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    Aurora Gonzalez

    Food artist known for turning traditional meals into edible masterpieces.

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