Pork, Ginger, Peanut and Vanilla Pasties

Preparation info
  • Serves


    • Difficulty


Appears in
A World in My Kitchen

By Peter Gordon

Published 2003

  • About

Vanilla may seem an odd flavour to accompany pork., but it actually works really well. I find small individual pasties the best way to serve this, but you could make one large pie instead. Delicious with yoghurt dipping sauce.


  • 2 medium red onions, peeled and finely sliced
  • 2 tablespoons cooking oil
  • 1 thumb fresh ginger


Fry onions in oil until caramelised, stirring well to prevent burning. Add ginger and orange juice and cook until juice evaporates. Split vanilla bean down the middle and scrape out seeds with the back of a small knife, then add seeds and pod to the saucepan. Add pork and salt and gently cook 5 minutes, stirring well. Leave to cool in the saucepan, then stir in peanut butter and coriander.