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1
Blend the ginger, chilli, onion, garlic, garam masala, lemon juice, turmeric, salt, sugar and half of the mint in a blender or food processor, to a thick puree.
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2
Reserve half, and pour the remainder over the pork.
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3
Mix well to ensure all the pork is coated, and set aside to marinate.
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4
Meanwhile, prepare the rice by placing it in a pan with the boiling stock.
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5
Bring to the boil again, reduce heat to a simmer, cover and cook undisturbed for 12-15 minutes until the liquid is absorbed and the rice is tender.
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6
Set the rice aside and keep warm.
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7
Heat the oil in a skillet and cook the marinated pork 3-4 minutes on each side.
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8
Add the orange juice, cover, and cook on a gentle simmer for another 3-4 minutes.
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9
Add the coconut milk and yoghurt, stir to combine, and simmer a few more minutes until creamy.
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10
Place the cashew nuts, 2 tablespoons yoghurt and the other half of the reserved mint in a food processor and blend to a creamy paste.
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11
Immediately add this to the rice, along with the reserved marinade.
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12
Mix the rice mixture well - if it is a bit 'stiff', add a little more yoghurt or coconut milk, then heat through gently.
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13
Serve the pork with its sauce over the cashew rice and garnish with the extra sprigs of mint, and a dollop of yoghurt if desired.
