Very delicious and very easy. You can use a whole fresh mango, peeled and seeded, if you can get one. If not, canned mango is fine. You can prepare the sauce [the quantities below will yield about 2 cups, enough for a meal for two people] according to the list below, or you can do it in larger quantities and freeze it as a simmer sauce for later.
Ingredients.
The Sauce.
1 425g can mangoes, drained.
2 tsp fish sauce.
1 tblsp. Thai sweet chilli sauce.
1 tblsp jaggery
3 garlic cloves
1/4 cup coriander greens [save some for garnish].
1 165ml can coconut milk.
1/4 tsp. turmeric.
Salt to taste.
½ cup sultanas.
The Rest.
300g thinly sliced lean pork [fillet is best].
2 cups chopped vegetables e.g. capsicum, spring onion, broccoli, cabbage.
¼ cup olive oil
Preparation.
Mix all the sauce ingredients except for the sultanas and zap to a pulp with a kitchen wand. Add the sultanas, cover and reserve. Place the meat in a container and add the oil, cover and reserve. Prepare the vegetables and reserve.
Method.
Heat the oil in a deep pan over a hot flame and stir fry the meat until browned. Add the mango mixture and the vegetables, bring to the boil, reduce the heat, cover and simmer gently for another 15 minutes. Garnish with chopped coriander greens and serve immediately.
Serve with: Fluffy white rice on the side, or over Udon noodles.
Serves: 2.
Poddimok 