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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.
Course Dinner, Light Meal, Lunch
Cuisine Indian, Oriental
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

  1. Using frylight, fry off 1 medium sweet onion until browned (about 5 mins)
  2. Add the garlic, ginger and chillies. Fry for a minute more.
  3. Add mince pork and the carrots.
  4. Then add the garam masala
  5. Stir and brown off the pork.
  6. Add the passata sauce
  7. Add the Soy Sauce, Worcester Sauce and Balsamic Vinegar.
  8. Mix and stir for 5-10 mins. At this stage, add the chick peas if you want to.
  9. Add the celery stalks and cook for 2 mins more (to keep them crunchy).
  10. Add salt to taste – about 1-1.5 tsp.
  11. 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.