Kharu pork with deep-fried potatoes and salad
Ingredients
- For the pork
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2 tbsp sunflower oil
2 x 2.5cm/1in pieces cinnamon sticks
3-4 cardamom pods
2-3 cloves
2-3 whole dried red chillies, broken into pieces
250g/9oz pork shoulder, cut into 1.5cm/0.5in pieces
250g/9oz pork belly, cut into 1.5cm/0.5in pieces
2 onions, peeled, finely chopped into 1.5cm/0.5in pieces
1 heaped tbsp ginger garlic paste, from a jar, or crush fresh ginger and garlic together to form a paste
2 tsp ground cumin
1 tbsp ground coriander
½ tsp ground turmeric
500-750ml/17½fl oz-1 pint 7fl oz chicken stock or water
2 tomatoes, roughly chopped
salt and freshly ground black pepper
2 tbsp chopped fresh coriander leaves
- For the deep-fried potatoes
-
2-3 large potatoes, peeled and cut into four lengthways
vegetable oil, for deep-frying
salt, to taste
- For the salad
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2 tomatoes, cut into chunks
4 spring onions, sliced
½ cucumber, seeds removed, finely chopped
2 fresh green chillies, finely chopped
3 tbsp chopped fresh mint leaves
3 tbsp chopped fresh coriander leaves
1 lime, juice only
1 tbsp malt vinegar
½ tsp salt
Preparation method
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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).
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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.
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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.
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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.
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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.
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Cook for a further 4-5 minutes, then add the chopped coriander and simmer for another 1-2 minutes. Keep warm.
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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.
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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.
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For the salad, place the tomatoes, spring onions, cucumber, chillies, mint and coriander leaves into a large bowl and toss to combine.
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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.
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To serve, divide the potatoes and pork equally among four serving plates and serve the salad in a bowl alongside.
