Save on washing up tonight and give the kids paper cups of pork nuggets and sweetened currant rice.
- Combine the pork and buttermilk in a glass or ceramic bowl. Season with salt and pepper. Cover with plastic wrap and place in the fridge for 30 minutes to marinate. Place the flour on a plate and season with salt and pepper. Stir in the coconut and half the curry powder.
- Drain the pork, discarding marinade. Roll each piece of pork in flour mixture to coat.
- Add enough oil to a large frying pan to come 1cm up the side of the pan. Heat over medium-high heat. Cook half the pork, turning, for 8 minutes, or until crisp and golden. Transfer to a tray lined with paper towel. Repeat with the remaining pork.
- Meanwhile, heat the extra oil in a saucepan over medium heat. Cook shallot and remaining curry powder, stirring, for 2 minutes or until soft. Add rice and cook, stirring, for 1 minute to coat. Add the water, currants and cranberries. Bring to the boil. Reduce heat to very low. Cover and cook for 12 minutes or until the rice is tender.
- Add the beans to the rice mixture and stir gently to combine. Cover and set aside for 10 minutes to steam. Use a fork to separate the grains.
- Serve the rice mixture with the pork.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set