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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (313g) Recipe makes 4 servings The following items or measurements are not included below: 1 cup mango chutney |
||
| Calories 432 | ||
| Calories from Fat 217 | (50%) | |
| Amount Per Serving | %DV | |
| Total Fat 24.2g | 37% | |
| Saturated Fat 15.3g | 76% | |
| Monounsaturated Fat 5.6g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 110mg | 36% | |
| Sodium 139mg | 5% | |
| Potassium 952mg | 27% | |
| Total Carbohydrate 10.8g | 3% | |
| Dietary Fiber 2.6g | 10% | |
| Sugars 6.5g | ||
| Protein 43.1g | 86% | |
Coconut Pork and Chilli Chutney
By: Evie*
Jul 13, 2001
Spicy pork dish, found it in a magazine a few years ago.
SERVES 4
Ingredients
- 750 g lean pork, cut into strips (I use fillets)
- 1 cup mango chutney
- 1-2 small fresh red chilies, seeded and chopped
- 1 tablespoon ground cumin
- 2 cloves garlic, crushed
- 2 teaspoons finely grated fresh ginger
- 2 tablespoons lemon juice
- 1 red capsicum, sliced
- 1 cup coconut milk
- 1/2 cup coarsely chopped fresh coriander leaves
Directions
1
Combine pork, chutney, chilli, cumin, garlic, ginger and juice in large bowl.2
Cover; refrigerate 3 hours or overnight.3
Cook capsicum in heated oiled wok or large pan, stirring, until almost soft; remove from pan.4
Stir fry pork mixture, in batches, in same pan until cooked through.5
Add capsicum and milk; cook stirring, about 1 minute or until heated through.6
Just before serving stir in coriander.
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Featured Reviews for This Recipe
From: Beck D
On Oct 26, 2004
Hi Evie, this made a very nice meal, not to mention incredibly quick! I had to thicken up the sauce like skunk galloway, but that was no drawback. If I make it again I'll definatley add more chilli though, it wasn't very spicy at all. Hubby and I both enjoyed, thank you for posting!
From: skunk galloway
On Aug 8, 2004
Good recipe. Not sure if mine turned out the way yours would have...I somehow ended up with a lot of liquid in the pan, and had to thicken it up (it was like a gravy). Good taste though...served it over rice. Hubbie liked it and that's what counts. I didn't have the fresh chilies, so used dried.
From: Miss Annie
On Oct 12, 2002
WOW, what a combination of flavors. I just couldn't choose what I liked best, it was all so good. It was surprising, spicy, and soothing all at the same time. The chutney added another dimension that took it to another level. The dish was absolutely fantastic, something that a grand 5* hotel or restaurant would serve. This is something special. Thank you for sharing this great recipe, and thank you for a wonderful eating experience.
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