Physalis chutney for pork steak

Name: Physalis chutney for pork steak
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 200 g Physalis; 4 (approx. 300 g) Onions; 300 g red and yellow peppers; 15 g fresh ginger tuber; 1/2 red chilli pepper; 1 TEASPOON Coriander seeds; 150 g demerara sugar; 100 ml White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 750 g small waxy potatoes; 800 g detached pork chop; 6 TABLESPOONS Oil; 7-10 Tbsp fresh cilantro; 8 Metal skewers

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

200 g Physalis
4 (approx. 300 g) Onions
300 g red and yellow peppers
15 g fresh ginger tuber
1/2 red chilli pepper
1 TEASPOON Coriander seeds
150 g demerara sugar
100 ml White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
750 g small waxy potatoes
800 g detached pork chop
6 TABLESPOONS Oil
7-10 Tbsp fresh cilantro
8 Metal skewers

Directions

1
Clean, wash, drain and halve the physalis. Peel 2 onions (150 g) and chop finely. Clean, wash and very finely dice the peppers. Peel, finely grate or chop the ginger. Remove the seeds from the chilli pepper and dice finely. Crush coriander seeds in a mortar.
2
Place the physalis, onions, paprika, sugar, vinegar, ginger, chilli, 1 level teaspoon of salt and a little pepper in a saucepan and bring to the boil while stirring. Simmer in an open pot at low to medium heat for 20-30 minutes, stirring occasionally. Wash the potatoes thoroughly, cover and cook in plenty of boiling water for 15-20 minutes. Peel and quarter 2 onions. Wash the smoked pork loin, dab dry, cut into cubes and put on 8 skewers. Cover the skewers and put them in a cool place. Drain potatoes, rinse and peel. Season finished chutney with salt and pepper and let it cool down. Heat oil in two large pans. Fry the potatoes in a pan for 6-8 minutes while turning them over. Place the skewers in the second pan and fry them for about 8 minutes, turning them over.
3
Cover the skewers and put them in a cool place. Drain potatoes, rinse and peel. Season finished chutney with salt and pepper and let it cool down. Heat oil in two large pans. Fry the potatoes in a pan for 6-8 minutes while turning them over. Place the skewers in the second pan and fry them for about 8 minutes, turning them over. Add the onion quarters at the end and fry. Season the roast potatoes with salt and pepper. Do NOT season the skewers. Arrange skewers and roast potatoes on plates and sprinkle with fresh coriander leaves. Add chutney
4
Add the onion quarters at the end and fry. Season the roast potatoes with salt and pepper. Do NOT season the skewers. Arrange skewers and roast potatoes on plates and sprinkle with fresh coriander leaves. Add chutney