This recipe came from my friend Megan, after a bit of confusion given she has know me for 17 years and I haven’t eaten pork, or any meat other than fish or chicken breast for 25 years.
I respect anyone choice to be vegetarian, I was myself for many years before adding fish and chicken back to my diet but that way or eating is no longer working for me. After several years of annemia and being almost permanently depleted in iron and B12 no matter how carefully I manage my diet I have decided to accept it and begin the slow and fairly unpleasant process of convincing my body to accept meat again.
I needed to start with something that didn’t look or taste too much like what it was and this salad is tasty and nutritious.
- Trim pork fillet flattened and cut into thin strips
- 3T mango and ginger jam (or apricot will work, something without sugar and any preservatives if you can)
- 1 onion finely chopped
- 2t curry paste
- 2t fresh giner
- 2T soy sauce
- 1T lemon juice
Mix the last 5 ingredients well and let the pork marinade in it for at least 2 hours (overnight is best)
Looking at the instructions now I was meant to bake it in a moderate oven for 45 minutes but we just cooked it in the frypan until pork was cooked.
Place pork on prepared green salad (
