COOKBOOK: Women’s Weekly - TOSS Salads + Stir Fries

RATE:❤️❤️❤️👌🏻👌🏻💲💲

I looked at the ingredients and thought what am I about to cook! Fruit with spicy pork!?? This is going to be horrible!

Well it surprised me as to how delicious it was! I had never eaten papaya & let alone in a warm dish , but I have to say I was impressed. It gave it the sweetness that it just needed and not to say lots of colour to the dish.

Slicing the papaya was a task on its own. The centre of this fruit is made up of lots of seeds and it becomes very soft as you get close to it making it appear a little messy to slice.

A very unusual recipe which got my thumbs up!

Enjoy

RECIPE

SERVES 4

1/2 cup of hot water

600g pork fillets, tenderised, bite sizes

1 papaya 650g

Olive oil

1 large carrot, slice with a peeler

45g peanuts, roughly chopped

CHILLI & TAMARIND DRESSING

4 cloves of garlic, chopped finely

2 red chillies, chopped finely

200g tamarind paste

1/2 cup lime juice

4 shallots, 2 sliced, 2 chopped finely

1/3 cup palm sugar

Make chilli and tamarind dressing. Combine all ingredients.

Place the water in a frying pan with 1/2 cup of chilli & tamarind dressing. Bring to boil. Add pork pieces and fry for approx 2-3 minutes until tender. Remove and keep warm.

Peel the papaya and slice pieces with a peeler. Set aside.

Heat oil in frying pan and stir fry carrots until lightly softened.

Place the cooked pork, carrots, papaya and nuts in a serving plate. Mix delicately. Add the rest of the dressing in a pan and fry lightly. Drizzle the dressing on the pork dish and serve.