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Friday 9 january 2009
13:55
Find in our guide
Main course / Meat
to read : culinary lexicon
Andouillette Sausage with tomato
Banana Flowers Curry
Beef Curry
Beef curry with carrots and potatoes
Beef curry with christophines
Beef curry with ginger and onions
Chicken Curry
Chicken dip in a litchi-flavoured sauce by Brigitte Grondin
Chicken in coconut milk
Chicken Massalé
Chicken with a vanilla sauce
Chicken with green peas
Chicken with zest of combava
Creole Beef Steak
Creole Roasted Pork
Duck Stew
Goat “massalé”
Guinea Fowl with zest of combava
Jackfruit curry with smoked pork
Pork Curry
Pork Curry with Christophines
Pork curry with palm tree heart
Pork Curry with Potatoes
Pork legs curry
Pork skewers
Pot-au-feu à la créole by Brigitte Grondin
Sausage tossed in a tomato Sauce
Smoked pork tossed in a spicy tomato sauce
Smoked Pork with potatoes
Spicy duck confit by Brigitte Grondin
Tagliatelles served with char siu by Brigitte Grondin
Tangor and Vanilla Duck
Vanilla Duck
Jackfruit curry with smoked pork
rating :
Ingredients :
(for 4 personnes)500g smoked pork
2 kg jackfruit
6 garlic cloves
3 onions, sliced
4 small tomatoes, sliced
1 sprig of thyme
1/2 tsp curcuma
Salt, pepper and oil
Method :
Peel and wash thoroughly the jackfruit.Cut the jackfruit into cubes. Soak the jackfruit pieces in a bowl of water, seasoned with salt and vinegar, for about 1 hour. Drain.
Meanwhile, cut the smoked pork into small chunks. Bring to the boil to remove the salt and then drain.
Using a pestle and mortar or a food processor, smash the garlic cloves, salt, pepper and chilies into a paste.
Gently fry the smoked pork, onions and crushed condiments in oil. Add the saffron, thyme and the jackfruit pieces to the smoked pork mixture. Stir-fry the ingredients.
Half-way through cooking, add the tomatoes and cover.
The sauce should have reduced once everything is cooked.
Serve on a bed of rice with the tomato and ginger sauce.
