Goan Pork Chilli Fry with Peppers
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Ingredients
- 600 g pork shoulder, diced
- 1 green pepper, sliced
- 1 red pepper, sliced
- 1 onion, sliced
- 5 garlic cloves
- 15 g fresh ginger, cut into fine strips
- 3 fresh green chillies, slit
- 0.5 tsp ground turmeric
- 1 tbsp apple cider vinegar
- 3 tbsp vegetable oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 441 kcal
- Protein
- 31 g
- Carbohydrate
- 8.9 g
- of which sugars
- 5.2 g
- Fat
- 30.7 g
- of which saturates
- 8.1 g
- Fibre
- 2.5 g
- Salt
- 0.24 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat half the vegetable oil in a wide pan and brown the pork shoulder for 8 minutes on all sides, then cover and cook over low heat for 20 minutes until almost tender.
- 2
Add the remaining oil, the garlic, ginger and green chillies and cook for 1 minute, then stir in the ground turmeric.
- 3
Add the sliced onion and peppers and stir-fry over high heat for 6 minutes until just softened but still with some bite.
- 4
Stir in the apple cider vinegar and cook for 1 minute, checking the pork has no pink remaining.
- 5
Scatter with the chopped coriander and serve with rice or flatbread.
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