Heading into the cooler weather, a warm, hearty curry is always a winner on the menu. So why not elevate your menu’s curry option with this recipe using succulent, Australian pork? Served with a creamy, coconut sauce and crispy lime crumbs, it’s the ideal balance of flavour and texture coming in at $5.20 per serving.
Ingredients (serves 10)
- 10 x 200g pork neck steaks
- 5 baby bok choy
Curry sauce
- 80mls vegetable oil
- 4 red onions, cut into wedges
- 50g medium curry powder
- 800ml coconut milk
- 800ml chicken stock
- 80mls soy sauce
- 50mls sesame oil
Lime crumb
- 5 slices sourdough bread
- 4 limes, finely grated zest and juice
Method: Curry sauce
- Heat 30mls oil in a medium pan over medium heat. Cut onions into wedges and cook for 6-8 minutes until tender.
- Add curry powder and cook for 2 minutes, then stir in coconut milk and stock. Leave on a low heat to simmer.
Method: Lime crumb
- Tear sourdough into pieces and place in a blender or food processor, blending into rough crumbs.
- Heat remaining vegetable oil in a frying pan over medium heat, add crumbs and lime zest and fry until golden brown and crispy. Remove from heat and set aside.
To serve:
- Heat the same pan over medium high heat. Lightly brush pork with a little oil. Cook for 3 minutes each side until golden brown and done. Remove from the pan, cover and keep warm.
- Quarter and steam bok choy. Stir soy, sesame oil and lime juice through curry sauce.
- Spoon curry sauce into serving bowls, add bok choy, sliced pork and scatter with crispy lime crumb. Serve with steamed rice.
