Indo-Chinese Minced Pork & Rice (0 syns)
This is dish was concocted by my sister, Anita. It is a simple easy-to-make dish which blends indian and chinese flavours. The dish works well with rice or with a side salad.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Ingredients
- Lean Pork 500g
- One medium sweet onion the white variety
- 3 cloves garlic or 1 large frozen cube
- Add small cube ginger or half a frozen cube
- 4 chillies green or 1 large frozen cube
- 2 carrots – cubed
- 1.5 tsp garam masala
- 2 tsp soy sauce dark
- 1 tsp balsamic vinegar
- 1 tsp Worcester sauce
- half of a small carton of passata
- 1-1.5 tsp salt
- Add 3 sliced celery stalks
- 1 tin chick peas optional
Method
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Using frylight, fry off 1 medium sweet onion until browned (about 5 mins)
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Add the garlic, ginger and chillies. Fry for a minute more.
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Add mince pork and the carrots.
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Then add the garam masala
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Stir and brown off the pork.
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Add the passata sauce
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Add the Soy Sauce, Worcester Sauce and Balsamic Vinegar.
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Mix and stir for 5-10 mins. At this stage, add the chick peas if you want to.
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Add the celery stalks and cook for 2 mins more (to keep them crunchy).
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Add salt to taste – about 1-1.5 tsp.
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Add a bit of water to stop the dish drying out (i.e. pork clumps are thickly coated with the sauce). Sauce should not be runny.
Recipe Notes
Please note: Frozen cubes of garlic or ginger can be found in international supermarkets and in some major English supermarket stores. One rectangular cube measures 3.5cm x 3.5cm x 1.5cm.