To prepare the pork steaks, pour the oil into a large mixing bowl and stir in the coriander, cumin, chilli and turmeric until thoroughly combined. Add the garlic and ginger to the spice mixture and stir well. Turn the pork steaks in the spice mix until well coated. Cover and leave to marinate for 30 minutes. (If leaving any longer, put in the fridge.) To prepare the beans, quarter fill a large saucepan with water and bring to the boil. Add the green beans and return to the boil. Cook for 3 minutes until just tender. Drain in a sieve under running water until cold. Set aside.
Place a small frying pan over a medium-high heat and toast the cashew nuts for 1-2 minutes until golden turning regularly so they don’t burn. Tip onto a board and roughly chop. Set aside. Preheat the grill to its hottest setting. Place the chops on a rack over a foil lined grill pan. Cook for 7-8 minutes on each side, until the chops are browned and tender. Remove from the heat and leave to stand while the beans are cooked.
Heat the oil for the beans in large non-stick frying pan. Add the sliced shallots and fry for 2 minutes over a medium-high heat, stirring constantly until light golden brown. Add the coconut and stir-fry for a further 1-2 minutes. Add the beans, tomatoes and cashew nuts to the pan and stir fry for 2 minutes until the beans are hot. Divide the beans between four plates and serve with the grilled pork chops and freshly boiled brown rice.
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