Colombo pork with tropical fruits and fine semolina
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Colombo pork with tropical fruits and fine semolina
Main course recipes
Meat and poultry recipes




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INGREDIENTS
400 ml Unsweetened coconut milk
200 ml Double cream
40 g Sultana(s)
20 g Flaked almonds
20 g Plain flour
30 ml olive oil
10 g Curry powder
10 g Ground turmeric
10 g Chilli paste
350 g couscous
2 whole Pork tenderloin(s)
1 whole Onion(s)
0.5 whole Apple(s)
0.5 whole Mango(s)
0.5 whole Pineapple
1 whole Lime(s)
2 whole Dried red chilli(s)
6 pinch(es) Fine salt
6 g coarse salt
 

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DIRECTIONS
01
Remove the white skin from the pork tenderloin

02
Peel and core the pineapple and then cut into small cubes

03
Peel the mango

04
Chop half of it into small cubes and finely slice the other half to use as decoration on the plates

05
Do the same with the apple

06
Heat a pan, add a little olive oil and colour the pork on both sides

07
Season with salt and add the flour then the cubed onion, apple, mango and pineapple

08
Add the raisins, the almonds and the spices

09
Deglaze the pan with a little water then add the coconut milk and the cream

10
Cook over a medium heat for 10 minutes

11
While the pork is cooking, cook the semolina: place the semolina in a bowl and add a little olive oil

12
Add approx double the amount of water as semolina to the bowl and then cover with cling film

13
Set aside and allow to cook for 10 minutes

14
To serve: Slice the pork into portions

15
Plate the semolina using stainless steel serving rings

16
Place a slice of pork on each plate and drizzle the cooking sauce over the top

17
Garnish the plate with slices of apple and mango and serve immediately.

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