Juicy, caramelised and crusted with burnished spices – this is my easy Indian-spiced pork loin with foraged greens, crispy fried onions and turmeric chat potatoes.
Ok, when I say easy I refer to the pork component, as everything else requires a little preparation. To be honest, the other bits I’ve mentioned don’t even need to be brought into the picture; although all of them make for one very flavoursome meal.
If you’ve ever wanted to cook a piece of pork steak to juicy perfection, there are a couple of easy steps that’ll get you there without fail.
First you need to start with a steak that’s 2 cm thick – no more than an inch. And then you need to remember these numbers.
6 – 2 – 2
It’s the 6-2-2 method that’ll achieve the juicy result that a quality piece of pork deserves. 6 minutes over medium heat on one side, 2 minutes on the other, then let the little darling rest out of the pan for another 2 minutes.
A simple piece of pan-fried swine is perfection, in my eyes. A little salt and pepper, perhaps a smear of mustard or horseradish and I’m a happy man. For this recipe, I’ve done a bit of flavour injection by marinading the meat in a bunch of spices and yoghurt.
Aside from that, I’ve given it crunch with a simple pile of crispy fried onions.
And then come the greens I foraged. Warrigal greens, wild mustard and samphire. These have all been wilted through some sautéed onion and a few spices, turning them into a warm and mildly spiced vegetable accompaniment. To top it off, some crumbled paneer cheese; just to echo the Indian flavours of the pork.
The golden potatoes follow suit in their own way.
As a final flourish, I’ve drizzled the cooked pork with some sweet, spicy and tangy tamarind chutney. It’s a cinch to make and keeps in the fridge for a few weeks. Also, I drizzled the pork with zhoug. Something that’s Middle Eastern, not Indian; but it works an absolute treat.
All together it’s an absolute harmony of flavours.
Finally, if you’ve got some fresh curry leaves to spare, fry them in oil for 2 or 3 minutes until crisp. They’re the most perfect garnish and so easy to nibble on.
*Pork supplied by Murray Valley Pork