Turmeric pork chops with green chilli and coconut sambal

AT A GLANCE

  • Serves 4 people

A turmeric-garlic rub adds another layer of flavour to these pork chops, served with an Indian-inspired potato salad and spicy sambal. If you're short on time, you could skip the sambal, but we highly recommend it.

  • 750 gm kipfler potatoes, scrubbed
  • 15 gm turmeric, finely grated
  • 1 garlic clove, finely grated
  • 50 ml vegetable oil
  • 8 pork chops (200gm each)
  • 30 gm coconut oil
  • 3 sprigs fresh curry leaves
  • ¾ tsp brown mustard seeds
  • ¾ tsp coarsely crushed coriander seeds
  • ½ onion, thinly sliced
  • Juice of 2 limes, or to taste, plus extra wedges to serve
  •  
  • Green chilli and coconut sambal
  • 150 gm coarsely grated fresh coconut
  • ¾ cup (firmly packed) coriander, coarsely chopped
  • 3 long green chillies, thinly sliced
  • 1 tbsp finely chopped onion
  • 1 tbsp finely grated ginger
  • 1 garlic clove, finely chopped
01   For sambal, process ingredients in a food processor to a paste, season to taste and refrigerate until required.
02   Boil potatoes in salted water over medium-high heat until tender when pierced with a skewer (20-25 minutes). Drain, then, when cool enough to handle, peel, thickly slice and place in a bowl.
03   Combine turmeric, garlic and oil in a bowl, season to taste and rub all over pork chops. Set aside to marinate for 30 minutes.
04   Meanwhile, heat coconut oil in a frying pan over medium-high heat, add curry leaves and fry until crisp (30 seconds to 1 minute). Remove with a slotted spoon and drain on paper towels. Add mustard seeds and coriander seeds to pan, fry until they pop (30 seconds to 1 minute), then add onion and fry until caramelised (8-10 minutes). Remove from heat, stir in lime juice, then pour mixture over potatoes, toss to coat, season to taste and set aside.
05   Heat a barbecue or char-grill pan to medium-high heat. Brush excess marinade from chops and grill, turning occasionally, until browned and just cooked through (5-7 minutes), then set aside to rest for 10 minutes. Serve pork chops with green chilli sambal, lime wedges and potato salad scattered with curry leaves.

Topics:

ONIONS, GARLIC, SUMMER, TURMERIC, MAIN, INDIAN, POTATOES, PORK, CHILLIES, DRINK SUGGESTION, CORIANDER, GINGER, CURRY, MUSTARD, LIMES, COCONUT

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

LYNSEY FRYERS-HEDRICK , EMMA KNOWLES

Drinking Suggestion:

YEASTY SAISON. , suggested by MAX ALLEN

FEATURED IN

Jan 2016

Jan 2016

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