Mary Berry's pork with chilli and coconut
Prep time:(plus 2 hrs marinating time)
Skill level: Bit of effort
Mary's takeaway-style dinner of Thai-spiced pork is balanced in a rich and creamy coconut and tomato sauce.
IngredientsFor the pork with chilli and coconut:
- 750g (11/2lb) pork fillet (tenderloin), trimmed and cut into 5mm (1/4in) strips
- 2tbsp sunflower oil
- 8 spring onions, cut into 2.5cm (1in) pieces
- 1 large red pepper, halved, seeded, and cut into thin strips
- 1 x 400g (13oz) can chopped tomatoes
- 60g (2oz) creamed coconut, coarsely chopped
- 4tbsp water
- 2tbsp chopped fresh coriander
- 1tbsp lemon juice
- Salt and black pepper
- Coriander sprigs to garnish
- Chinese noodles to serve
For the spice mix:
- 2.5cm (1in) piece of fresh root ginger, peeled and grated
- 2 fresh red chillies, halved, seeded, and finely chopped
- 1 garlic clove, crushed
- 1tbsp mild curry powder
Save time by marinating the pork the night before and keep it in the fridge until you need it.
- 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.