I marinade the pork chop with turmeric, black pepper, and garlic, and then grill it, topped off with a curry leaf and coriander and green chili salsa, and some fried curry leaves on top.
- 2 tsp ground turmeric
- 2 garlic cloves, minced
- 50 ml vegetable oil
- sea salt and black pepper, to taste
- 4 pork cutlets, about 180 g each, bones scraped clean
- 4 tbsp organic coconut oil
- 1 cup picked curry leaves
- 150 g grated fresh coconut
- 1 cup coriander leaves, coarsely chopped
- ½ cup picked curry leaves
- 3 long green chillies, chopped
- 1 tbsp finely chopped red Asian shallot
- 1 tbsp minced ginger
- 1 garlic clove, minced
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.
Marinating time: 20 minutes
- Place the turmeric, garlic and oil in a bowl, season with salt and a generous grind of pepper and stir to combine well. Add the pork chops, turn to coat well, then stand for 20 minutes.
- Meanwhile, for the sambal, place all the ingredients in a small blender and process into a paste. Season to taste with salt.
- Heat a chargrill pan or barbecue to medium-high heat. Remove the excess marinade from the chops and grill on both sides until golden and cooked to your liking. Rest for a few minutes.
- Heat the coconut oil in a frying pan over high heat. Fry the curry leaves until crisp, remove with a slotted spoon and drain on paper towel. Serve the chops topped with the sambal and fried curry leaves.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.