Chilli, Chutney And Coconut Pork
|Pork strips||750 Gram|
|Mango chutney||350 Gram (1 Cup)|
|Fresh red chilies||2 Small, seeded and chopped|
|Ground cumin||1 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Finely grated fresh ginger||2 Teaspoon|
|Lemon juice||2 Tablespoon|
|Red capsicum||350 Gram, sliced (1 Large Sized)|
|Coconut milk||250 Milliliter (1 Cup)|
|Chopped coriander leaves||1⁄2 Cup (8 tbs) (Fresh Ones)|
Combine pork, chutney, chilli, cumin, garlic, ginger and juice in large bowl.
Cover; refrigerate 3 hours or overnight, [can be prepared ahead to this point; refrigerate overnight or freeze] Cook capsicum in heated oiled wok or large pan, stirring, until almost soft; remove from pan.
Stir-fry pork mixture, in batches, in same pan until cooked through.
Add capsicum and milk; cook, stirring, about 1 minute or until heated through.
Just before serving, stir in coriander.
Serving size: Complete recipe
Calories 2429 Calories from Fat 863
% Daily Value*
Total Fat 99 g152.4%
Saturated Fat 60.6 g302.8%
Trans Fat 0.1 g
Cholesterol 495 mg165%
Sodium 5394.6 mg224.8%
Total Carbohydrates 209 g69.6%
Dietary Fiber 28.7 g114.7%
Sugars 155.5 g
Protein 173 g346.3%
Vitamin A 251.6% Vitamin C 819.7%
Calcium 22.4% Iron 101%
*Based on a 2000 Calorie diet