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October 3, 2022

Online restaurant booking has always been at the heart of 5pm. But even we can't eat out every night.

Sometimes, only a home-cooked meal will do. Make It Scotch is the public-facing wing of Quality Meat Scotland and they have sent us this fantastic recipe for a quick-fire curry using Specially Selected Pork.

Specially Selected Pork is sourced from farms that meet stringent criteria including animal welfare and natural production methods from within Quality Meat Scotland’s Pig Assurance standards.

This recipe ticks all sorts of good boxes. For a start, it provides two of the five-a-day portions of vegetables that we are encouraged to eat. It is also a good source of fibre, high in protein and low in salt. Possibly best of all, it is quick and simple to rustle up - perfect for a comforting midweek meal or a Friday night 'fakeaway'.

Specially Selected Pork Curry in a Hurry

Serves 4
Prep time: 15 mins plus standing time
Cooking time: 23 mins
Cook on the hob

350g Specially Selected Pork fillet, trimmed of excess fat and silver skin

A pinch of salt and freshly ground pepper

2 tbsp medium curry powder

2 tbsp Scottish rapeseed oil

2 garlic cloves, peeled and crushed

2 onions, peeled and chopped

100g spinach

150g frozen green beans

400g can cooked chickpeas, drained

400ml can reduced fat coconut milk


On a chopping board, slice the pork into 1cm thick pieces. Put in a large bowl, mix in some seasoning and the curry powder. Cover and leave to stand while you make the sauce.

Heat half the oil in a frying pan until hot and add the garlic and onion. Stir fry for 2 minutes, then reduce the heat to low, cover the pan and leave to cook gently for 10 minutes until softened.

Stir in the spinach, frozen beans, chickpeas and some seasoning and stir fry for 1 minute to mix. Increase the heat until the contents are steaming, then re-cover and cook gently for 6-7 minutes until the spinach has wilted (or become tender). Set aside.

While the sauce is cooking, heat the oil in another frying pan until hot and stir fry the pork for 7-8 minutes until browned all over and cooked through.

Add the pork and pan juices to the vegetables and pour in the coconut milk. Stir well, bring to the boil, then simmer gently, stirring, for a further 2-3 minutes until everything is cooked through.

To serve, spoon the pork and sauce over freshly cooked golden rice. Serve with fresh mango chutney and fresh coriander if liked.

For the mango chutney, combine 100g chopped prepared mango, 20g chopped red onion and 60g chopped cucumber. Mix 2tsp white wine vinegar with 1tsp honey and mix into the salad along with some seasoning. Sprinkle with chopped red chilli if liked.

There are plenty more ideas for Scotch beef, lamb and pork at Make It Scotch.