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Spiced Pork Sautee

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I make this time and time again. This can be made in advance so great for entertaining.

I make this time and time again. This can be made in advance so great for entertaining.

Ingredients

Serves: 8

Metric Cups

For the Sautee

  • 900 grams pork fillet
  • 225 grams onions
  • 1 small red chilli
  • oil
  • 1 clove garlic
  • 1 teaspoon sugar
  • 1 tablespoon ground coriander
  • 2 teaspoons turmeric
  • 2 teaspoons curry powder (hot, use less if required)
  • 450 millilitres stock (light)
  • 300 millilitres white wine
  • 145 millilitres double cream
  • 225 grams pineapples (fresh, thinly sliced)
  • salt
  • pepper
  • 30 millilitres fresh coriander (chopped)

For the Curried Cashew Nuts

  • 15 millilitres oil
  • 125 grams unsalted cashew nuts
  • 2 teaspoons curry powder (medium)
  • salt
  • pepper
  • fresh coriander (to garnish)

For the Sautee

  • 31¾ ounces pork fillet
  • 7⅞ ounces onions
  • 1 small red chile
  • oil
  • 1 clove garlic
  • 1 teaspoon sugar
  • 1 tablespoon ground coriander
  • 2 teaspoons turmeric
  • 2 teaspoons curry powder (hot, use less if required)
  • 16 fluid ounce stock (light)
  • 11 fluid ounce white wine
  • 5 fluid ounce heavy cream
  • 7⅞ ounces pineapples (fresh, thinly sliced)
  • salt
  • pepper
  • 1 fluid ounce cilantro (chopped)

For the Curried Cashew Nuts

  • 1 fluid ounce oil
  • 4⅖ ounces unsalted cashew nuts
  • 2 teaspoons curry powder (medium)
  • salt
  • pepper
  • cilantro (to garnish)

Method

Spiced Pork Sautee is a community recipe submitted by pistachio and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Slice the pork fillet into 1cm pieces. Place between sheets of non-stick baking parchment and bat out lightly with a rolling pin.
  • Roughly chop the onions, deseed and chop the chilli.
  • Heat 45ml. of oil in a large, shallow, flameproof casserole, and brown the meat in batches, drain on kitchen paper. Add the onions, crushed garlic and sugar. Fry for about 5 min, adding a little more oil if necessary. Stir in the chilli, ground coriander and turmeric and fry for a further 1 min. Stir in the curry paste, stock, wine and cream. Bring to the boil and simmer for 10-15 min. or until well reduced.
  • Add meat, pineapple and seasoning and simmer for a further 5 min. or until meat is tender.
  • Stir in coriander, curried cashew nuts, garnish to serve.
  • Curried Cashew Nuts:

  • Heat the oil in a non-stick frying pan.
  • Add the nuts, curry powder and seasoning. Cooking over medium heat for 3-4 min. or until lightly browned, stirring occasionally.
  • Cool and roughly chop.
  • Serve with Vegetable Couscous (also posted by me in this recipe section).
  • Slice the pork fillet into 1cm pieces. Place between sheets of non-stick baking parchment and bat out lightly with a rolling pin.
  • Roughly chop the onions, deseed and chop the chilli.
  • Heat 45ml. of oil in a large, shallow, flameproof casserole, and brown the meat in batches, drain on kitchen paper. Add the onions, crushed garlic and sugar. Fry for about 5 min, adding a little more oil if necessary. Stir in the chilli, ground coriander and turmeric and fry for a further 1 min. Stir in the curry paste, stock, wine and cream. Bring to the boil and simmer for 10-15 min. or until well reduced.
  • Add meat, pineapple and seasoning and simmer for a further 5 min. or until meat is tender.
  • Stir in coriander, curried cashew nuts, garnish to serve.
  • Curried Cashew Nuts:

  • Heat the oil in a non-stick frying pan.
  • Add the nuts, curry powder and seasoning. Cooking over medium heat for 3-4 min. or until lightly browned, stirring occasionally.
  • Cool and roughly chop.
  • Serve with Vegetable Couscous (also posted by me in this recipe section).
  • Tell us what you think