Serving amount:
  • Pork scotch
  • 1 coconut milk pack
  • 1 ATLAS pork curry paste
  • 1 jasmine rice sachet
  • 1 cucumber
  • 1 pandan
  • 1 long green chilli
  • 2 tomatoes
  • 1 garlic clove*
  • 1 red onion
  • 1 curry leaves bag*
  • 1 coriander bunch*

Pantry staples: Cooking oil, salt, white vinegar, black pepper 

Allergens: Onion, garlic 

Specialised equipment: Absorbent paper, sieve, tea towel, saucepan with fitted lid

Chef's note: Goraka is an ingredient we have used in the curry paste. It has a similar taste to tamarind and gives the pork dish a smoky tart flavour. It is a fruit that grows in Sri Lanka that looks like a small pumpkin. When fresh, it is yellow in colour but when dried it turns black. 

* Garlic, curry leaves and coriander are to be split across various other dishes so please read each recipe carefully.


1. Prepare the ingredients 

Read recipe carefully before you begin. Wash the vegetables. Cut the tomato into thin wedges. Cut the cucumber in half then thinly slice. Thinly slice the onion and chilli. Finely chop 1 garlic clove* per 2 people. Pick some of the coriander leaves*. Pick 1 stem of curry leaves* per 2 people. Tie the pandan into a knot. Cut the pork into small even pieces.

2. Cook the coconut rice 

Wash the rice in cold water 3 times. Meanwhile, bring a saucepan of water to the boil. Add the rice and boil for 6 minutes or until just cooked. Stir halfway through to stop the rice from sticking. When cooked, strain the rice through a sieve then return to the saucepan. Stir in half of the coconut milk and set aside with the lid on and a tea towel wrapped around to keep the rice warm.

3. Cook the curry leaves 

Heat a small splash of oil in a frying pan over medium-high heat. When the oil is hot, add the curry leaves for 10 seconds or until crisp (be careful as they may pop). Drain on absorbent paper. It is a good idea to practise this step first with one or two of the leaves.

4. Brown the pork 

Add a small splash of oil in a frying pan over medium-high heat. Add the pork, in batches, and cook for 2 minutes or until all sides are browned. Remove and set aside.

5. Start the pork curry 

In the same frying pan, add another small splash of oil over medium heat, if needed. Add half of the onion and half of the chilli for 2 minutes or until the onion starts to turn translucent. Add the garlic and pandan and cook for 1 minute or until aromatic.

6. Finish the pork curry 

Add the curry paste and cook for 3 minutes or until aromatic. Add ¼ cup of water per person and bring to a gentle simmer. Add the remaining coconut milk and pork pieces along with any marinade juices and cook for 6-8 minutes or until the pork is cooked through and the liquid is reduced. The curry should be thick enough to coat the pork. Add salt and pepper to taste. Remove the pandan before serving.

7. Make the salad 

Meanwhile, combine the tomato, cucumber, remaining onion, remaining chilli and half of the coriander leaves. Season to taste with a little splash of vinegar and sprinkle of salt.

8. To serve 

Divide the pork curry, salad and coconut rice between serving plates. Top with the curry leaves and remaining coriander leaves.