serves
4
prep
20 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 4 pork chops
- 1 tbsp coconut oil
- 1 large red onion, thinly sliced
- 125 ml (½ cup) chicken stock or water
- salt, to taste
- steamed basmati rice, to serve
Recheido paste
- 6 dried red chillies
- 3-5 green cardamom pods
- 3-5 cloves
- 1 tsp cumin seeds
- 1 small piece cinnamon stick
- 1 tsp black peppercorns
- 1 tsp ground turmeric
- 2-3 garlic cloves, peeled
- 1 tsp tamarind concentrate
- 2-3 tbsp cashew 'pheni' wine or Japanese rice wine
- 2 tsp coconut oil
Serves 4 as a part of a meal.
Marinating time: 10 minutes
Instructions
- For the recheido paste, place all the ingredients into a small food processor and blitz into a fine paste.
- Place the pork chops and 2 tablespoons of the recheido paste in a bowl and rub to coat well. Stand for 10 minutes. The remaining paste will keep refrigerated in an airtight jar for 4 weeks.
- Heat the coconut oil in a large, heavy – based frying pan over medium - high heat until the oil is about to smoke. Cook the pork chops for about 3 minutes on both sides. Remove from the pan and rest on a plate, loosely covered with foil.
- Return the pan to the medium – high heat and add the sliced onion and a little extra coconut oil if necessary. Cook the onion, stirring regularly until well caramelised and almost jammy. Add the chicken stock and simmer until slightly thickened. Season with salt, then return the rested pork chops to the pan and turn to coat. Serve with hot steamed rice.
Photography by Adam Liaw.
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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.
