NZ Woman's Weekly

T-bone pork curry with corn salsa

  • Meal Type

  • Servings

  • Courses

  • 2 x 300g pork T-bones
  • Salt, to coat pork
  • 4 shallots, thinly sliced
  • 1 tbsp olive oil
  • ¼ pumpkin, cut into wedges and thinly sliced
  • 2 cloves garlic, crushed
  • 2 tbsp ras el hanout
  • 2 cups tomato juice
  • 1 cup vegetable stock
  • Peel of 1 lemon
  • Black pepper, to season
  • 1 punnet cherry tomatoes

1 Season the pork with salt and barbecue or grill for about 20 minutes. When it is cooked, allow to rest and then slice.

2 While it is cooking, saute the shallots in a little olive oil, then add the pumpkin and garlic. Cook for 1 minute, then add the ras el hanout, tomato juice, stock and lemon peel. Season with salt and pepper.

3 After 5 minutes, add the tomatoes and continue to cook until the pumpkin is tender.

Corn salsa

  • 2 cups corn kernels, fresh or frozen
  • ½ cup fresh coriander, chopped
  • 1 cup roasted almonds, roughly smashed
  • 1 red onion, finely diced
  • 1 red chilli, finely diced
  • 3 tbsp avocado oil
  • Juice of 2 limes
  • Salt and freshly ground black pepper

1 Place all the ingredients in a bowl and mix until combined. Season to taste.

To serve: Ladle the curry sauce into a serving dish, then arrange the sliced pork over this. Top with the corn salsa and some extra torn coriander leaves.

Issue 1541

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