Serves 4 – 6
What you’ll need
4 Tbs Rio Largo Extra Virgin Olive Oil
4 Tbs butter
2 kg pork shoulder chops, trimmed of excess fat before weighing
3 onions, two chopped and one sliced
3 cloves garlic, finely chopped
150g carrots, finely chopped
150g celery, finely chopped
4 Tbs Medium Curry Powder
1 tin 400gm chopped Italian Tomatoes
1 tin 400gm Coconut Milk
250ml Chicken Stock
2 Tbs Tomato Paste
1 Tbs scrunched dried curry leaves
6 bay leaves
Sea salt and freshly ground black pepper.
250g Soft-dried Turkish Apricots
250g fine Green Beans, steamed to al dente
What you’ll do
In a large oven proof casserole, heat over medium heat the oil, when hot add the butter. Season the chops well and brown them on both sides in the oil and butter mix. You may have to take several times, but patience is a virtue. Remove the pork chops to a plate, they will throw off some liquid, you can add this when you add the chops back to the curry mix.
Now, add the onions and cook slowly over about 15 to 20 minutes until the onions start turning golden. Add the garlic and stir fry for a while. Add the carrots and celery and stir fry to heat them through. Add the curry powder and the Turmeric. Stir fry for a couple of minutes to release the aromas. Add the tomato, coconut milk and the chicken stock, the tomato paste and the leaves. Season to taste with the sea salt and freshly ground black pepper. Rather under-season, you can adjust the flavours later. Return the pork to the casserole. Please a heat mat under the casserole, drop the heat and when simmering gently, place the lid on top and cook for two hours, checking in every now and then to ensure that all is well and that there is no burning on the bottom. Check for seasoning. Add the apricots and the beans. Allow to simmer for another hour. Leave the lid aslant if you want to reduce the sauce.
When ready, serve with steamed Basmati Rice, Fruit Chutney, Desiccated Coconut and sliced bananas sprinkled with lemon juice. You may like to include a tomato and onion salsa, both chopped finely, seasoned and a slug of lemon juice and olive oil.
This recipe works as well with lamb, or chicken.
Read more about Rio Largo Extra Virgin Olive Oils – CLICK HERE