Spice grilled pork with coconut broth and rice

“A really delicious multi-layered dish that is great for the family (chilli to taste) or for friends. The grilled pork is sweet and lightly spiced using a cheat’s tamarind chutney which you can buy. If you don’t have any you can also make my quick version. The coconut broth is full of flavour and delicious and I confess that I do sometimes add a cube of creamed coconut in for a little extra richness. The broth can be made in advance and it all comes together very quickly.” Anjum Anand, Anjum's Australian Spice Stories

Credit: Anjum’s Australian Spice Stories

• serves

  4

• prep

  20 minutes

• cook

  25 minutes

• difficulty

  Mid

Ingredients

• 1 large pork tenderloin, cut on the diagonal into 1- 1½ cm slices
• 8 bamboo skewers, soaked in water for 30 minutes
• steamed rice and coriander leaves, to serve

Marinade

• 100 ml date and tamarind chutney (recipe here)
• 1 heaped tsp sugar
• 3 tsp finely grated ginger
• 3 tsp finely grated garlic
• 1 tsp salt
• 1 tbsp vegetable oil

Coconut broth

• 2 tbsp vegetable oil
• 1 tsp brown mustard seeds
• 16-18 fresh curry leaves
• 1 large onion, sliced
• 1 small red capsicum, seeds and membrane remove, thinly sliced
• 25 g piece peeled ginger, cut into julienne
• 4 large garlic cloves, chopped
• 1 small red chilli, finely sliced
• 400 ml coconut milk
• 400 ml chicken stock
• 1 tsp garam masala
• salt and freshly ground black pepper, to taste

Instructions

Place all the marinade ingredients in a large non-metallic bowl and stir until the sugar dissolves. Add the pork, stir to coat, then leave to marinate while you make the broth.

To make the coconut broth, heat the oil in a large non-stick saucepan over medium-high heat. Add the mustard seeds and once the popping subsides, add the curry leaves, onion and capsicum. Season lightly and cook for 6-8 minutes or until soft. Add the ginger and garlic and cook for 1-2 minutes or until cooked through, stirring often and adding a splash of water if the garlic sticks. Add the chilli, coconut milk and stock and simmer over low heat for 10 minutes. Stir in the garam masala, then taste and adjust the salt and add black pepper if necessary.

Preheat the grill (I use my oven grill) and place your rack on the upper shelf. Thread the pork onto your skewers so that they lie flat and grill for 2-3 minutes each side.

To serve, ladle the coconut broth over some steamed rice, top each bowl with 2 pork skewers, then scatter with coriander leaves.

Anjum's Australian Spice Stories starts Monday 4 April 2016 on Food Network Australia. Visit the program page for recipes and more.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.