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.
Grab my recipe for tamarind chutney here and my recipe for zhoug here, both of which can be made a few days in advance.
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
Servings |
servings
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Ingredients
Marinade
The greens
Fried onions
The potatoes
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If you're going out foraging be 100% certain that what you're picking is edible. When in doubt, don't pick it - or consult an expert.
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