Old Fashioned Fruity Pork Curry

Old Fashioned Fruity Pork Curry

Serve: 2-4
Preparation: 30 minutes
Cook time: 2 hours

Description

Spiced with curry powder, sweetened with grated apple, raisins and pineapple, then finished with toasted coconut -  a creamy, comforting curry that’s definitely more Delia than Delhi. If you or your parents were a product of 70s Britain, there’s a reasonable chance that this, or something very similar, was the first style of ‘curry’ you tasted.

We’ve cheated a little and added some coriander and a wedge of lime, but apart from that it’s nostalgia a-go-go.

Method

1. Heat the oven to 160°C.

2. Using a pestle and mortar, grind to a fine paste the garlic, ginger and 1/2 tsp salt, then add the curry powder, chilli powder (if using) and 2 tbsp oil. 

3. Lightly dust the chops with cornflour and season with a pinch of alt. 

4. Warm a large casserole dish over a high heat and add 1 tbsp oil. Fry the chops for 2 minute either side to add a little colour; you might need to do this in two batches. Remove the chops from the pan and set to one side once browned. 

5. Turn the heat own to medium and ad another tablespoon of oil to the casserole dish. Add the onion and gentle fry for 2 minutes, then add the curry paste and cook for a further 8-10 minutes, until lightly caramelised.

6. Add the apple, carrot, chutney, pineapple and sugar, raisins and stock to the casserole dish then return the chops, adding a little more stock if require to ensure the meat is just submerged - the chops should be covered but not completely swimming. Add the lid, place in the oven and bake for 2 hours; turn the chops a couple of times and remove the lid for the final 30 minutes of cooking. 

7. While the chops are cooking you'll need to toast the coconut and prepare the caramelised onion garnishes (see below). 

8. Once the cooking time of the chop is up, remove them from the pan and place on a warm plat. Place the curry sauce on the hob over a high heat and bring to the boil. Add the toasted, caramelised coconut and mix well. If you want to break with 70s-style tradition, a little fish sauce added at this stage is delicious. Otherwise, season to taste with salt.

9. Return the chops to the seasoned sauce. Stir through a handful of coriander leaves and serve with boiled rice and a small handful of caramelised onions. 

Garnishes

For the coconut: place the block of creamed coconut into a small saucepan over a low heat. As the pan heats up, the coconut will melt, turn it over and stir it regularly so that it doesn't burn. Once melted, allow it to gently caramelise for 8-10 minutes, taking care not to let it burn (it has quite a low smoke point so definitely keep an eye on it). It should become a rich toffee colour and smell deliciously toasty. 

For the onion: warm the oil in a frying pan over a medium-high heat. Add the onions and salt, and fry until deep golden brown and slightly crispy, stirring regularly (you may need to turn the heat up and down a little to achieve this, so keep your eye on the pan - it should taken 10-15 minutes). Remove and drain on kitchen paper. 

Ingredients

• 4 cloves of garlic, peeled
• 1 inch of ginger, peeled and finely chopped
• 2 tsp curry powder
• 1/2 tsp chilli powder (optional)
• Fine sea salt
• 5 tbsp vegetable oil
• 4 pork chine or chump chops
• 1 tbsp cornflour
• 1 white onion, peeled and sliced
• 1 Bramley apple, grated and mixed with a large squeeze of lemon juice
• 1 large carrot, peeled and grated
• 3 tbsp Ginger Pig classic chutney
• 1 small tin of pineapple with juice and 1 tsp brown sugar
• 1 tbsp raisins
• 400 ml chicken stock
• 1 block of creamed coconut
• Small handful fresh coriander leaves 

Garnish
• 1 white onion, peeled and very finely sliced into half moons
• 2 big pinches of flaky sea salt
• 150 ml vegetable oil for frying