Baked Pork with Coconut and Lemon Grass

Serves 4

· 600 g boneless pork steak
· 40g coconut milk powder or 250ml canned coconut milk
· 2 stalks lemongrass, bruised with a rolling pin
· salt
· 1-2 green chillies deseeded and cut into matchsticks
· 2 tablespoons chopped fresh coriander

For the marinade

· 50g natural yoghurt
· 125g onions finely sliced
· ½ teaspoon cayenne pepper
· 1½ teaspoons ground coriander
· ½ teaspoon garam masala
· 2 teaspoons crushed garlic or garlic puree
· 2 teaspoons grated ginger or ginger puree
· ½ teaspoon ground turmeric

1. Trim the rind and fat from the pork, cut into 5cm cubes and place in a large mixing bowl.
2. Mix together all the marinade ingredients then spoon over the cubed pork, coating it well, and set aside for 3-4 hours or overnight, in the fridge. Bring to room temperature before cooking.
3. Heat the oven to 200ºC. Spread out the marinated meat evenly in an ovenproof dish and bake it in the centre of the oven for 30 mins, or until the onions and the edges of the meat have browned.
4. Blend the coconut milk powder, if using, with 250ml of hot water. Transfer the pork mixture to a saucepan, pour the coconut milk over it and add the lemongrass and salt to taste. Slowly bring the pan to a simmer, cover it and cook for a further 10-12 mins.
5. Stir in most of the chopped chilli and the coriander, reserving a little of both for garnish. Discard the lemongrass and serve with basmati rice.