COCONUT PORK KORMA

4 July 2019 By

Winter is best enjoyed with delicious comforting recipes to warm our soul. No one would argue that when it’s cold, rainy or blustery outside there’s nothing better than cosying inside with a steaming hot plate of amazing home made food.

And what better comfort food than a slow simmering pot of delicious local pasture raised pork in a flavoursome korma base.

This winter try your hand at our mouth watering Coconut Pork Korma recipe made with buttery soft potatoes. A fairly quick and easy recipe to prepare ahead and enjoy with steamed rice, vegetables and warm rotis. If you like your korma spicy, feel free to increase the green chilies as Korma with a bite is not to be missed.

COCONUT PORK KORMA

Ingredients − Serves 4

  • 750 g free range pasture raised pork shoulder, belly, or spare ribs, cut into bite-sized pieces
  • 2 potatoes, quartered
  • 2 bay leaves
  • 1 whole star anise
  • Small piece cinnamon stick
  • 3 cloves
  • 5 shallots, crushed
  • ⅓ jar Latasha’s Kitchen Korma Masala Paste
  • ⅓ cup water

(A)

  • Oil as required
  • 1 brown onion, thinly sliced
  • 1 tbsp raisins

(B) – Blend together

  • 1 tbsp cashew butter or almond butter
  • 1 sprig fresh coriander, roughly chopped
  • 1 handful fresh English mint, roughly chopped
  • 2 tomatoes, chopped
  • 200 g coconut cream
  • 2-3 green chillies
  • Juice of ½ lemon

 

  • 150 ml water to rinse out the blender

Garnish

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Method

  1. Heat oil in a saucepan. Add thinly sliced brown onions and fry until golden brown and crispy. Cool on paper towel. In the same oil fry raisins until puffed up then cool as well. Grind cool onions and raisins to a paste then combine with blended ingredients (B). Keep aside.
  2. In a deep pan, add some oil, then add whole spices and saute until aromatic.
  3. Next add crushed shallots, fry until fragrant for 8 minutes on low, then add Latasha’s Kitchen Korma Masala Paste, ⅓ cup water and cook for 5 more minutes.
  4. Stir in pork, combine well with the paste over high heat. Brown the meat until no longer pink, for at least 8 minutes. Next add blended mixture from Step 1. Use 150 ml water to rinse out the blender and pour into the pot as well. Bring to a gentle boil, add in the potatoes and salt.
  5. Simmer covered until meat and potatoes are cooked, approximately 40 minutes. Sprinkle with Latasha’s Kitchen Garam Masala and serve.