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Pork belly tikka with cumin rice

Pork belly tikka with cumin rice
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
It's curry night! Fill your kitchen with the scent of toasted spices and coconut, then tuck into a mouth-watering Indian meal. Savour succulent curried pork with aromatic rice, sweet greens and cooling coconut raita.
  • 2 tbs olive oil
  • 1 large brown onion, thinly sliced
  • 2 tsp cumin seeds
  • 1 cinnamon stick
  • 300g (1½ cups) basmati rice
  • 750ml (3 cups) chicken stock
  • 1kg pork rashers, rind removed, cut into 5cm lengths
  • 2 tbs tikka masala curry paste
  • 200g (3/4 cup) Greek yoghurt
  • 20g (1/4 cup) shredded coconut, toasted
  • 1 tbs lime juice
  • 300g sugar snap peas
  1. Heat half the oil in a saucepan over medium heat. Stir in the onion, cumin and cinnamon for 5 minutes or until soft. Stir in the rice for 1-2 minutes or until coated.
  2. Stir in stock. Increase heat to high. Bring to the boil. Reduce heat to low. Cover and simmer for 15 minutes or until rice is tender and liquid is absorbed. Set aside, covered, for 3-5 minutes. Use a fork to separate the grains.
  3. Meanwhile, combine pork and curry paste in a bowl. Heat remaining oil in a large frying pan over medium heat. Cook pork, stirring often, for 10 minutes or until cooked through.
  4. Combine yoghurt, coconut and lime juice in a bowl. Cook sugar snap peas in a saucepan of salted boiling water for 5 minutes or until tender crisp. Drain. Serve pork with rice, yoghurt mixture and sugar snap peas.
For a reduced-fat option, swap the pork rashers for lean diced pork.

For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.

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