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Kharu Pork with Deep-fried Potatoes and Salad

Slow-cooked pork shoulder and belly in aromatic spices, served alongside crispy deep-fried potatoes and a fresh herb salad.

DinnerPorkPotatoesMain CourseSpicy
Estimated Nutrition
Calories
713.6
kcal / serving
2854.4 kcal total
Carbs
22.6g
per serving
90.3 g total
Fat
56.1g
per serving
224.5 g total
Protein
29.6g
per serving
118.2 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
tbsp
Malt Vinegar
Fruits
1
piece
Lime
juice only
Liquids
500
ml
Chicken Stock
or water
Meat
250
g
Pork Shoulder
cut into 1.5cm pieces
250
g
Pork Belly
cut into 1.5cm pieces
NutsSeeds
2
piece
Cinnamon Sticks
2.5cm pieces
3
piece
Cardamom Pods
2
piece
Cloves
2
tsp
Cumin
ground
1
tbsp
Coriander
ground
0.5
tsp
Turmeric
ground
1
piece
Salt
to taste
1
piece
Black Pepper
freshly ground, to taste
2
tbsp
Coriander Leaves
chopped fresh
3
tbsp
Mint Leaves
chopped fresh
3
tbsp
Coriander Leaves
chopped fresh for salad
OilsFats
2
tbsp
Sunflower Oil
for frying pork
500
ml
Vegetable Oil
for deep-frying
Other
1
tbsp
Ginger Garlic Paste
heaped
Vegetables
2
piece
Red Chillies
whole dried, broken into pieces
2
piece
Onions
peeled, finely chopped
2
piece
Tomatoes
roughly chopped
2
piece
Potatoes
large, peeled and quartered lengthways
2
piece
Tomatoes
for salad, cut into chunks
4
piece
Spring Onions
sliced
0.5
piece
Cucumber
seeds removed, finely chopped
2
piece
Green Chillies
fresh, finely chopped

Method

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