Greek
Greek
Greek Mushroom Salad
This Greek Salad leans on olive and caper to do the heavy lifting. We grill the Mushroom for...
Greek · Main
Sun-drenched Pork Curry with garlic and yoghurt
A sun-drenched take on Pork Curry, built on garlic and yoghurt and finished the way we like it. Ready in about 1 hr 20 min and easily enough for 6 people.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the garlic and yoghurt elements, and pat the pork dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the pork. Lower the heat, cover, and braise gently until everything is meltingly tender.
Stir in the feta and the rest of the garlic and yoghurt flavours, letting them cook out for a minute until fragrant.
Add the red onion along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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