This dish is a new regular of mine; it’s super easy and hardly requires any ingredients at all! Using fresh, top quality produce will ensure the dish is full of flavour. If you don’t want it spicy, don’t use the chilli.
Ingredients – serves 4
500g diced pork
1 tbsp. coconut oil or olive oil
1 heaped tbsp. ginger garlic paste (or fresh ginger and garlic)
1 small brown onion
1 red pepper/capsicum
1 small chilli
1 can coconut cream
Optional: sprinkling of Chinese Five Spice
Salt and pepper to taste
Parsley to garnish (or coriander)
Pat dry the pork and season with a pinch of salt and pepper. Slice the onion, red pepper into long strips. Roughly chop the chilli.
Heat 1 tbsp. coconut oil in a large frying pan or pot. Once it is sizzling hot, add the pork and fry briefly until brown. Remove from the pan and set aside. Add the onion, pepper and chilli and sauté for 5 minutes in the oil and meat juices. Add the ginger garlic paste, and stir well.
Add the pork back to the pan with the vegetables. Pour in the coconut cream. Season with half a teaspoon of salt and a sprinkling of pepper, and a dash of Chinese Five Spice. Turn the heat down and simmer for 20 minutes. Check the pork is done then turn off the heat.
I often serve this on it’s own, but it’s also good with rice, or cauliflower couscous. Garnish with chopped parsley. Or even better, coriander!