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Creamy Durban Pork

 

Serves 4 without vegetables

Serves 6 with vegetables

  • 15 – 30 ml olive oil or other good quality oil
  • 2 onions, sliced / chopped
  • 2 cloves garlic, finely chopped
  • 1 stem fresh ginger, chopped (optional)
  • 15 ml curry powder
  • 3 ml each dry coriander, fine cumin & garam masala (optional)
  • 1 kg fresh pork, cut into 2,5 cm cubes
  • 20 ml apricot jam
  • salt and pepper to taste
  • 10 ml sugar
  • 20 lemon juice / vinegar
  • 10 – 15 ml cornflour (Maizena)
  • 125 ml plain yoghurt / Smetena / crème fraiche handful chopped, fresh basil / coriander (optional)
  • Optional vegetables: 250 ml chopped green beans / green peas / chopped carrots / broccoli florets / cauliflower florets. Use at least 2 types of vegetables.

Heat oil and sauté onions, garlic & ginger until soft. Add curry powder & other spices and stir over medium heat until spices have absorbed all the oil. Remove from pan.

Heat a little more oil and brown the pork cubes lightly.

Add onion mixture, apricot jam, salt & pepper and approx 500 ml chicken stock or hot water. Simmer over low heat until meat is quite soft.

Add vegetables and simmer until vegetables are soft. Add sugar and lemon juice / vinegar. Season to taste.

Mix cornflour with cold water to form a paste. Add to curry and stir until the sauce thickens. Add yoghurt / Smetena / crème fraiche and remove from heat.

Lastly, stir in the chopped basil or coriander. Serve with rice.