This innovative dish of pork bobotie, mango rice and atchar promises to delight your taste buds with its unique flavours.
It promises a flavourful journey in just 60 to 90 minutes. With this standout dish, you’ll experience an exquisite blend of ingredients.
Serves: 4 people
Preparation time: 60 minutes
Difficulty: Easy
Ingredients
500g pork fillet
Salt
Pepper
For the bobotie sauce:
¾ cup (100g) cake flour
2 Tbsp canola oil
1 onion, diced
2 garlic cloves, crushed
2 Tbsp curry powder
1 bay leaf
2 Tbsp chutney
¾ cup (70 g) raisins
1 cup cream
For the mango rice:
1 cup basmati rice
2 mangos, diced
½ red onion, finely chopped
2 Tbsp chopped coriander
½ cup sugar snap peas, sliced into 3mm thick strips
For the achar salad:
2 large tomatoes, diced
¼ cucumber, peeled and diced
1 Tbsp mild atchar
Extra coriander for garnish
Method
Serve the bowl by placing a spoonful of this delightful recipe of the day. It blends bobotie pork with mango rice and the zing of tomato atchar salsa. Finish with fresh coriander for garnish.
Preheat the oven to 160 °C.
Season the pork loin generously with salt and pepper, then toss with the flour.
Heat the oil in a pot on the stove top over high heat. Once hot, sear the pork quickly, turning often to ensure even colour on all sides.
Remove the pork from the pan, place it on a roasting tray, and finish cooking it in the oven for about 25 minutes. Ensure it’s cooked through. Once cooked, set aside to rest.
Turn the heat to low, add the onion and garlic to the pan in which the pork was cooked. Sauté until soft.
Add the curry powder and bay leaf, and sauté for a further minute. Add the chutney, raisins and cream, and bring to the boil.
Slice the pork and add it to the sauce.
Cook the rice according to the packet instructions.
Mix the mango, red onion, coriander, sugar snap peas and cooked rice together.
In another bowl, mix the tomatoes, cucumber, and atchar together. This side dish complements the day’s recipe of bobotie pork with mango rice perfectly.
Supplied by: Spekkorice.co.za
PrintRecipe of the day: Bobotie Pork, mango rice and atchar Salad
Innovative dishes are part and parcel of the Spekko culture of #Feed Your Curiosity. This recipe combines the heritage Mzansi tastes of bobotie and atchar in a pork and mango rice salad.
Ingredients
500 g pork fillet
Salt
Pepper
For the bobotie sauce
¾ cup (100g) cake flour
2 Tbsp canola oil
1 onion, diced
2 garlic cloves, crushed
2 Tbsp curry powder
1 bay leaf
2 Tbsp chutney
¾ cup (70 g) raisins
1 cup cream
For the mango rice
1 cup Spekko India Gate Basmati Rice
2 mangos, diced
½ red onion, finely chopped
2 Tbsp chopped coriander
½ cup sugar snap peas, sliced into 3 mm thick strips
For the achar salad
2 large tomatoes, diced
¼ cucumber, peeled and diced
1 Tbsp mild atchar
Extra coriander for garnish
Instructions
Serve the bowl by placing a spoonful of rice in the bowls, followed by a few pieces of curried pork, the mango rice, and the tomato atchar salsa. Finish with fresh coriander.
Preheat the oven to 160 °C.
Season the pork loin generously with salt and pepper, then toss with the flour.
Heat the oil in a pot on the stove top over high heat. Once hot, sear the pork quickly, turning often so there is good colour on all sides.
Remove the pork from the pan, place it on a roasting tray, and finish cooking it in the oven for about 25 minutes, until cooked through. Once cooked, set aside to rest.
Turn the heat to low, add the onion and garlic to the pan in which the pork was cooked. Sauté until soft. Add the curry powder and bay leaf, and sauté for a further minute. Add the chutney, raisins, and cream, and bring to the boil. Slice the pork and add it to the sauce.
Cook the rice according to the packet instructions.
Mix the mango, red onion, coriander, sugar snap peas, and cooked rice together.
In another bowl, mix the tomatoes, cucumber, and atchar together.
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