Bobotie pork, mango rice & atchar salad | Spekko Rice
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Bobotie pork, mango rice & atchar salad

Bobotie pork, mango rice & atchar salad

  • Serves: 4
  • Difficulty: hard
  • Prep time:
  • Cooking time:
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Ingredients

    500 g pork tenderloin (fillet)
    Salt
    Pepper

    For the bobotie sauce
    100 g cake flour
    30 ml canola oil
    1 onion, diced
    2 garlic cloves, crushed
    2 tbsp curry powder
    1 bay leaf
    2 tbsp chutney
    70 g raisins
    250 ml cream

    For the mango rice
    1 cup Spekko India Gate Basmati Rice
    2 mangos, diced
    ½ red onion, finely chopped
    10 g coriander, chopped
    50 g sugar snap peas, sliced into 3cm thick strips

    For the achar salad
    2 large tomatoes, diced
    ¼ cucumber, peeled and diced
    15 ml mild atchar

    Extra coriander for garnish

Method

    1. Preheat the oven to 160 °C.
    2. Season the pork loin generously with salt and pepper, then toss with the flour.
    3. Heat the oil in a pot on the stove top over a high heat. Once hot, sear the pork quickly turning often so there is good colour on all sides.
    4. Remove the pork from the pan, place on a roasting tray and finish cooking it in the oven for about 25 minutes, until cooked through. Once cooked, set aside to rest.
    5. 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.
    6. Cook the rice according to packet instructions.
    7. Mix the mango, red onion, coriander, sugar snap peas and cooked rice together.
    8. In another bowl, mix the tomatoes, cucumber and atchar together.
    9. 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.

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