Mary Berrys Pork With Chilli And Coconut Recipes

MARY BERRY'S PORK WITH CHILLI AND COCONUT RECIPE

Steps:

• For the spice mix: In a bowl, combine the ginger, chillies, garlic, and curry powder, and season with salt and pepper.
• For the pork with chilli and coconut: Turn the pork in the spice mix, cover, and leave to marinate in the refrigerator for 2 hrs.
• Heat a wok or large frying pan, add the oil, and heat until hot. Add the strips of pork in batches, and stir-fry over a high heat for 5 mins or until browned all over.
• Add the spring onions and stir-fry for 1 min. Add the red pepper and stir-fry for 1 min, then add the tomatoes, coconut, and measured water. Bring to a boil, cover, and simmer very gently for 15 mins or until the pork is tender.
• Add the chopped coriander, lemon juice, and salt and pepper to taste. Garnish with coriander sprigs and serve on a bed of chinese noodles.

MARY'S PAPRIKA PORK IN A POT

Steps:

• Heat 2 tbsp oil in a pan add the onions and fry for 10-15 minutes, stirring occasionally until softened and lightly coloured.
• Cut the pork into sizeable chunks, then add to the pan and stir over a fairly high heat to seal and brown them all over. Stir in the paprika, cook briefly, then add the stock and bring to the boil.
• Cover and cook for 30-35 minutes, until the pork is tender. Stir in the crème fraîche and simmer for a further 2 minutes. (You can prepare the dish to this point up to 2 days ahead or freeze for up to 3 months.) If you have a few chives or a bit of parsley handy, snip this over the pork before serving with rice and a green vegetable - broccoli or stir-fried cabbage make the perfect accompaniment to this simple but delicious dish.