PORK WITH GREEN TOMATO CHUTNEY
Don't pick up soft green colored heirloom tomatoes for this recipe! The chutney here needs tart, firm underripe green tomatoes that are easy to find towards the end of tomato season. They can be simmered without totally losing their shape and balance the bit of sweetness expected in a chutney.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion, celery and bell pepper. Cook, stirring, until softened, about 5 minutes. Add the tomatoes, thyme sprig, 3/4 teaspoon salt and a generous grinding of pepper; stir well to coat. Add 1 cup water, the vinegar and brown sugar and bring to a simmer. Cook, stirring and mashing the tomatoes as they soften, until the mixture thickens but is still chunky, adding a splash of water toward the end if needed, 20 to 25 minutes.
- Meanwhile, season the pork all over with salt, pepper and the chopped thyme. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the pork and cook, turning, until just cooked through but still a touch rosy in the center, about 7 minutes per side. Transfer to a cutting board to rest, 5 minutes.
- Divide the rice among plates. Stir any accumulated juices from the pork into the tomato chutney along with the parsley. Divide the pork and chutney among the plates. Top with more parsley.
Nutrition Facts : Calories 660, Fat 32 grams, SaturatedFat 10 grams, Cholesterol 136 milligrams, Sodium 729 milligrams, Carbohydrate 41 grams, Fiber 4 grams, Protein 54 grams, Sugar 17 grams
RED PORK CURRY WITH GREEN BEANS
You can make this curry a day ahead - it's a classic dish, full of spicy flavour
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 12
Steps:
- Cook the beans in boiling salted water for 5 minutes, then drain and refresh under cold running water.
- Heat the oil in a saucepan, add the curry paste and ginger and fry gently until the oil separates out. Tip in the pork and stock, bring to the boil, then simmer for 5 minutes.
- Add the fish sauce, sugar, coconut milk, palm hearts, lime zest and juice and simmer for a further 5 minutes, adding the beans halfway through. Throw in the basil and coriander and serve with rice noodles.
Nutrition Facts : Calories 396 calories, Fat 26 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 32 grams protein, Sodium 2.29 milligram of sodium
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