Spiced Pork Sautee
A community recipe by pistachioNot tested or verified by Nigella.com
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Slice the pork fillet into 1cm pieces. Place between sheets of non-stick baking parchment and bat out lightly with a rolling pin. Roughly chop the onions, deseed and chop the chilli. Heat 45ml. of oil in a large, shallow, flameproof casserole, and brown the meat in batches, drain on kitchen paper. Add the onions, crushed garlic and sugar. Fry for about 5 min, adding a little more oil if necessary. Stir in the chilli, ground coriander and turmeric and fry for a further 1 min. Stir in the curry paste, stock, wine and cream. Bring to the boil and simmer for 10-15 min. or until well reduced. Add meat, pineapple and seasoning and simmer for a further 5 min. or until meat is tender. Stir in coriander, curried cashew nuts, garnish to serve.
Heat the oil in a non-stick frying pan. Add the nuts, curry powder and seasoning. Cooking over medium heat for 3-4 min. or until lightly browned, stirring occasionally. Cool and roughly chop. Serve with Vegetable Couscous (also posted by me in this recipe section).
Slice the pork fillet into 1cm pieces. Place between sheets of non-stick baking parchment and bat out lightly with a rolling pin. Roughly chop the onions, deseed and chop the chilli. Heat 45ml. of oil in a large, shallow, flameproof casserole, and brown the meat in batches, drain on kitchen paper. Add the onions, crushed garlic and sugar. Fry for about 5 min, adding a little more oil if necessary. Stir in the chilli, ground coriander and turmeric and fry for a further 1 min. Stir in the curry paste, stock, wine and cream. Bring to the boil and simmer for 10-15 min. or until well reduced. Add meat, pineapple and seasoning and simmer for a further 5 min. or until meat is tender. Stir in coriander, curried cashew nuts, garnish to serve.
Heat the oil in a non-stick frying pan. Add the nuts, curry powder and seasoning. Cooking over medium heat for 3-4 min. or until lightly browned, stirring occasionally. Cool and roughly chop. Serve with Vegetable Couscous (also posted by me in this recipe section).
Introduction
I make this time and time again. This can be made in advance so great for entertaining.
I make this time and time again. This can be made in advance so great for entertaining.
Ingredients
Serves: 8
Metric
Cups
For the Sautee
- 900 grams pork fillet
- 225 grams onions
- 1 small red chilli
- oil
- 1 clove garlic
- 1 teaspoon sugar
- 1 tablespoon ground coriander
- 2 teaspoons turmeric
- 2 teaspoons curry powder (hot, use less if required)
- 450 millilitres stock (light)
- 300 millilitres white wine
- 145 millilitres double cream
- 225 grams pineapples (fresh, thinly sliced)
- salt
- pepper
- 30 millilitres fresh coriander (chopped)
For the Curried Cashew Nuts
- 15 millilitres oil
- 125 grams unsalted cashew nuts
- 2 teaspoons curry powder (medium)
- salt
- pepper
- fresh coriander (to garnish)
For the Sautee
- 31¾ ounces pork fillet
- 7⅞ ounces onions
- 1 small red chile
- oil
- 1 clove garlic
- 1 teaspoon sugar
- 1 tablespoon ground coriander
- 2 teaspoons turmeric
- 2 teaspoons curry powder (hot, use less if required)
- 16 fluid ounces stock (light)
- 11 fluid ounces white wine
- 5 fluid ounces heavy cream
- 7⅞ ounces pineapples (fresh, thinly sliced)
- salt
- pepper
- 1 fluid ounce cilantro (chopped)
For the Curried Cashew Nuts
- 1 fluid ounce oil
- 4⅖ ounces unsalted cashew nuts
- 2 teaspoons curry powder (medium)
- salt
- pepper
- cilantro (to garnish)
Method
Spiced Pork Sautee is a community recipe submitted by pistachio and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Curried Cashew Nuts:
Curried Cashew Nuts:
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