serves
4
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 2 tsp ground turmeric
- 2 garlic cloves, minced
- 50 ml vegetable oil
- sea salt and black pepper, to taste
- 4 pork cutlets, about 180 g each, bones scraped clean
- 4 tbsp organic coconut oil
- 1 cup picked curry leaves
Coconut sambal
- 150 g grated fresh coconut
- 1 cup coriander leaves, coarsely chopped
- ½ cup picked curry leaves
- 3 long green chillies, chopped
- 1 tbsp finely chopped red Asian shallot
- 1 tbsp minced ginger
- 1 garlic clove, minced
Marinating time: 20 minutes
Instructions
- Place the turmeric, garlic and oil in a bowl, season with salt and a generous grind of pepper and stir to combine well. Add the pork chops, turn to coat well, then stand for 20 minutes.
- Meanwhile, for the sambal, place all the ingredients in a small blender and process into a paste. Season to taste with salt.
- Heat a chargrill pan or barbecue to medium-high heat. Remove the excess marinade from the chops and grill on both sides until golden and cooked to your liking. Rest for a few minutes.
- Heat the coconut oil in a frying pan over high heat. Fry the curry leaves until crisp, remove with a slotted spoon and drain on paper towel. Serve the chops topped with the sambal and fried curry leaves.
Photography by Danielle Abou Karam.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
