Pork pot

By Drum Digital
23 September 2016

Spice up those cold nights with this delicious meal

By Hope Malau

Serves: 4-6

Preparation: 10 min

Cooking: 1 hr 30 min


30 ml (2 T) oil

1 kg pork goulash

2 tomatoes, finely chopped

250 ml (1 c) chicken stock

400 ml can coconut milk

rice to serve


1 onion, chopped

2 garlic cloves, crushed

2 cm ginger, grated

1 red chilli, chopped

15 ml (1 T) water

10 ml (2 t) ground coriander

5 ml (1 t) ground cumin

5 ml (1 t) turmeric

5 ml (1 t) cinnamon

2,5 ml (½ t) ground cloves

salt and freshly ground pepper

  1. Paste Place all the ingredients in a blender and blitz until a smooth paste forms.
  2. Pork Heat the oil in a pot over high heat. Add the paste and cook while stirring for 3 minutes or until aromatic. Add the pork and cook while tossing for 2 minutes or until the meat is coated in the spice mixture.
  3. Add the tomatoes and chicken stock. Bring to a simmer. Reduce the heat to low and cook while stirring occasionally for 1 hour. Add the coconut milk and cook while stirring occasionally for 20 minutes or until cooked through and the sauce has thickened slightly. Taste and season. Serve with rice.

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