Pork and silverbeet curry
forequarter pork shoulder
520 g, (buy 650g), trimmed of fat, cut into 5cm pieces
250 g, (buy 1 bunch), trimmed, washed
1 medium, thinly sliced
4 clove(s), crushed
canned diced tomatoes
2 cup(s), (500ml)
375 g, cut into chunks
¼ cup(s), (40g), chopped, toasted
- Cut the silverbeet leaves away from the stems. Thinly slice the stems and set aside. Discard the white vein from the leaves. Coarsely shred leaves and set aside.
- Heat half the oil in a large saucepan over medium-high heat. Cook the pork, in 2 batches, for 4 minutes or until browned.
- Heat the remaining oil over medium heat. Cook the onion and silverbeet stems, stirring, for 5 minutes or until softened. Add the garlic and spices and cook, stirring, for 1 minute or until fragrant. Return the pork to the pan with the tomato and stock. Season with salt and pepper and bring to the boil. Reduce heat and simmer, covered, for 1¼ hours. Uncover and simmer for another 30 minutes, adding the beans for the last 15 minutes. Stir in the silverbeet leaves and cook, covered, for 1 minute or until the leaves are wilted and bright green. Sprinkle with the cashews to serve.