Indian Pork with Lime Pickles

{Updated from the archives with New! Improved! photos for your viewing & cooking pleasure}

Hands up who *doesn't* like Indian food? Yup, just as I thought, I have to squint to see those few and far between hands. Indulging in some buttery naan, crisp poppadums, spicy atchars and creamy curries is my idea of a pretty perfect evening. Add good company in the form of TheHusband (or perhaps some Big Bang Theory) and you're set. Of course in the summer months one doesn't necessarily feel like whipping up a heavy or creamy curry. Or eating it for that matter. 

Which is why this delightful recipe immediately caught my eye. It appealed to my craving for Indian flavours, but, even better, it appealed to my need to prepare a meal in less than half an hour. And, after all, that's the holy grail, isn't it? 

Indian Pork with Pickling Spices is unusual both in that it uses pork (not an oft-used ingredient in Indian cuisine) and also in the speed with which it comes together. It's basically an Indian-style stirfry with some pickles and chutney thrown in for good measure. There. How's that for demystifying home cooking? 

PS: If you haven't tried it before, and you can get your hands on a bottle  of Indian lime pickles (I use Patak's brand), please do yourself a favour and and give it a whiff. That alone will convince you of the wonders that lie inside that bottle. Although I have to warn you, you might be tempted to dive into the bottle with a spoon. I encourage you to practise restraint. At least when there's people around. 

Rather take the sensible route and keep the bottle in the fridge for making multiple batches of this pork. Because I can guarantee you that one serving won't be enough to satisfy your citrus-addicted tastebuds. 

Indian Pork with Lime Pickles
Adapted from Indian Cooking for Family and Friends
Serves 4

Meena suggests serving this with basmati rice and lentils, but I prefer the somewhat sticky texture of jasmine rice for this particular recipe. I usually saute some babymarrows or broccoli to serve alongside the pork.

1 tbsp vegetable oil
1 tsp minced garlic
1/2 tsp ground ginger
600g pork neck steak, cubed
2 tablespoons hot lime pickle
2 tablespoons mango chutney 
salt, to taste

1. Heat oil in a large saucepan over high heat and add the garlic and ginger. Fry for a few seconds, then add pork and cook for another 3 - 4 minutes, stirring frequently. Lower heat and cook for another 5 minutes.
2. Add lime pickle and chutney, cover with lid and allow to cook for 5 minutes to infuse the flavours.

If you are unable to find lime pickle in your local grocery store or Asian supermarket, About.com has a great recipe that you can try out.