Pork shredded Bombay
easy
40 mins
40 mins
Ingredients
- 1 collar Spring onions
- 1 Baby pineapple
- 4 (120 g each) Pork escalope
- 30 g Coconut chips
- 1 TABLESPOON Sugar
- 1 TABLESPOON clarified butter
- 7-10 Tbsp Salt
- 1 TABLESPOON Flour
- 1 TABLESPOON Curry
- 300 ml Pineapple juice
- 200 ml Meat broth (instant)
- 1 can(s) (425 ml) Chickpeas
- 7-10 Tbsp Chili Flakes
Directions
- 1
Clean, wash and cut the spring onion into pieces. Leave 4 approx. 10 cm long end pieces for garnishing. Clean the pineapple, cut off 4 thin slices, peel the rest and cut into pieces. Wash the meat, dab dry and cut into strips. Lightly roast the coconut chips in a pan without fat, remove. In the same pan, bring 4 tablespoons of water and sugar to the boil, add pineapple slices and spring onion end pieces, bring to the boil and remove pan from heat. Heat up the lard, fry the meat for about 7 minutes, turning it over.
- 2
Season with salt. Fry the coconut, onion and pineapple pieces for the last 2 minutes. Add flour and curry and stir in. Stir in juice and stock, bring to the boil, pour chickpeas into a sieve, rinse cold and add. Season to taste with salt and chilli and let it simmer in the covered pan for about 5 minutes. Arrange the shredded meat on papadums fried in oil and garnish with spring onion and pineapple slices. Sprinkle with chili flakes
Nutrition Facts
380 kcal
33 g
13 g
32 g
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