Great on it's own or with rice or a salad

Ingredients

12 slices Pork

2 medium potatoes cut into 1/4 inch cubes

1 large onion

2 tablespoons freshly ground pepper

1/2 inch piece cinnamon

2 tbs oil

1 tbs vinegar

1/2 tsp salt

1/2 tbs fish sauce

Method

1. Cut slices of pork to 1/2 inch thickness

2. Pound them with a mallet slightly

Marinade

3. To the pork add the pepper, salt, fish sauce, cinnamon, vinegar and leave for a couple of hours

4. In a medium pot put the potatoes and Pork and cook them in their own liquid on low heat with the lid on,  once the potatoes are cooked (you can do this by putting a toothpick through one of them), remove from pan and on to a plate. The Pork must stay in the pan until it has also cooked.

5.Remove the Pork from the pan and drain offf liquid from pan and reserve

6. Heat up oil and when hot add the pork, brown on one side and then flip the meat over and add the onions. Let both fry together.

7.When the onions are translucent, then add the liquid to the pan and let it simmer

Serve with a salad or rice

No related posts.

The dish is absolutely delicious!

Ingredients

8 pieces of chicken preferably legs

3 tbs olive oil

1/2 small brown onion finely chopped

2-3 cloves of garlic cut finely

1/2 tsp minced ginger

1 1inch piece of lemon grass

1 piece of rampe

1 sprig of curry leaves

1/4 cup canned diced tomatoes

1/4 cup of coconut milk (optional)

2tbs curry powder (the best brand is MD Sri-Lankan)

2 tbs chilli powder (make sure it is a nice red colour)

2 tsp salt

Marinade

1. Wash Chicken and pat dry

2. Mix the chili and curry powder and salt, coat the chicken with this mixture, leave this for at least 2-3 hours

Method

1. Heat the olive oil in a pan and when hot put the onions, ginger , garlic, rampe, lemon grass and curry leaves

2. Let this fry for 2-3 minutes until the onions go clear

3. Fry the chicken with the onions only for a few minutes until the colour changes from pink to white but do not brown it.

4. Add the diced tomatoes cover and let this simmer until the chicken is cooked – you can test the chicken by placing a toothpick or skewer into the thickest part of the leg and if a clear liquid comes out it is cooked.

5. When the chicken is cooked you can add the coconut milk and let it simmer, until the the curry thickens

Serve with Basmati rice
ENJOY!

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1. Aloo Rasdar