Pork and mango curry

Food is a lot like friendship: once in a while you hit on a combination of seemingly disparate ingredients that go together perfectly. In this recipe, the slighty spicy masala is balanced by the sweetness of the mango, and the cucumber salad is a good counterpoint to the richness of the pork and coconut milk. On the whole, a super-satisfying dish that’s easy enough to make on a weeknight. Enjoy!
Serves 2.
1 large pork shoulder butt steak, cut into cubes

4 shallots, sliced
2 cloves of garlic, minced
1 thumb-sized piece of ginger, minced
1 tablespoon masala or curry powder
1 teaspoon vegetable oil
1 cup cocounut milk
1 cup mango chunks

In a medium skillet, heat the oil and saute the shallots, garlic and ginger until soft and lightly golden. Add the masala and mix in well; cook for about half a minute until fragrant. Add the pork and cook until evenly browned. Stir in the coconut milk. Cover partially and simmer until the pork is cooked through and tender, about half an hour. Add the mango chunks and allow them to heat through before serving.
Serve with steamed jasmine rice and Japanese cucumbers, sliced and mixed with a bit of salt, pepper, sugar and apple cider vinegar. (Put together the salad and let sit at room temperature for about half an hour before serving.)

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