Ingredients:
For pork chops
- 2 tablespoons safflower oil (for high heat);
- 4 pieces 1” thick pork chops, about 1 1/2 to 2 lb (0.75 to 1 kg) cleaned and patted dry;
- 2 pieces 1” thick pork rib bone, about 3/4 to 1 lb (0.375 to 0.5 kg) cleaned and patted dry;
- 3 lb (1.5 kg.) potatoes;
- 2 tablespoons ginger juice;
- Sea salt.
- 1 tablespoon safflower oil (for high heat);
- 1 large tomato, peeled and diced to large cubes;
- 2 large yellow onions, diced to 1/4” (0.5 cm) cubes;
- 2 tablespoons curry powder;
- 1 1/2 cans (20 fl oz/600 ml) unsweeten coconut milk.
Recipe:
Serving for 6
- Cut the pork chops into 2” (5 cm) cubes;
- Add ginger juice and sea salt marinate overnight;
- Cook potatoes until they can be poked through, peel and cut to 2” (5 cm) cubes;
- Add 1 tablespoon of safflower oil in a heavy sauté pan over medium high heat;
- Cook diced onion until it gets soft and translucent not brown;
- Take it out and set aside;
- Add 1 tablespoon of safflower oil;
- Brown both sides of the pork chops;
- Take it out and set aside;
- Add diced tomato and cook it to a paste;
- Add curry powder and mix well;
- Add the pork chops and onion back in;
- Add coconut milk;
- Cook until pork chops almost fall off the bones;
- Add potatoes and cook for 15 minutes more;
- Serve hot with rice.