Quick-grilled pork with noodles and coconut broth

Quick-grilled pork with noodles and coconut broth

By
From
Anjum's Quick & Easy Indian
Serves
4
Photographer
Lisa Linder

A multi-layered dish with sweet, lightly spiced pork, this uses a cheat’s tamarind chutney which you can buy, or make my quick version. The coconut broth is full of flavour and can be made ahead of time; I sometimes add a 5 cm piece of creamed coconut for extra richness. You will need eight bamboo skewers.

For the marinade

Ingredients

Quantity Ingredient
5 tablespoons tamarind and date chutney
1 rounded teaspoon caster sugar
15g root ginger, grated, (peeled weight)
3-4 garlic cloves, grated
1 tablespoon vegetable oil
salt and freshly ground black pepper

For the dish

Quantity Ingredient
1 large tenderloin of pork, cut into 3⁄4–1 cm slices on the diagonal
200g rice noodles
small handful coriander leaves

For the coconut broth

Quantity Ingredient
3 tablespoons vegetable oil
1 teaspoon mustard seeds
16-18 fresh curry leaves
1 large onion, sliced
1 small red pepper, finely sliced
25g root ginger, julienned, (peeled weight)
4 fat garlic cloves, chopped
1 small red chilli, finely sliced
400ml coconut milk
400ml chicken stock
1 teaspoon garam masala

Method

  1. Leave the bamboo skewers to soak in water for at least 30 minutes while you get on with the dish.
  2. Stir together the marinade ingredients, adding 1 teaspoon of salt, until the sugar dissolves. Place the pork slices into a shallow dish. Add the marinade, turn to coat and leave to marinate while you make the broth.
  3. Heat the oil for the broth in a large non-stick saucepan. Add the mustard seeds and, once the popping subsides, add the curry leaves, onion, pepper and some seasoning and cook on a medium-high flame until they are soft. Add the ginger and garlic and cook for one minute, stirring often and adding a splash of water if the garlic sticks. Add the chilli, coconut milk, stock and garam masala, bring to a boil, then reduce the heat and simmer for 10 minutes. Taste and adjust the salt, adding black pepper to taste.
  4. While the broth simmers, preheat the grill and place a grill rack on the upper shelf. Thread the pork on to the drained skewers so that the slices lie flat, and grill for two or three minutes each side.
  5. Meanwhile, cook the noodles according to the packet instructions and place straight into warmed bowls. Spoon over the broth, top with the coriander and the pork skewers and serve.
Tags:
quick
easy
simple
fast
Indian
Anjum
Anand
midweek
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