Step 1

Combine the pork and buttermilk in a glass or ceramic bowl. Season with salt and pepper. Cover with plastic wrap and place in the fridge for 30 minutes to marinate. Place the flour on a plate and season with salt and pepper. Stir in the coconut and half the curry powder.

Step 2

Drain the pork, discarding marinade. Roll each piece of pork in flour mixture to coat.

Step 3

Add enough oil to a large frying pan to come 1cm up the side of the pan. Heat over medium-high heat. Cook half the pork, turning, for 8 minutes, or until crisp and golden. Transfer to a tray lined with paper towel. Repeat with the remaining pork.

Step 4

Meanwhile, heat the extra oil in a saucepan over medium heat. Cook shallot and remaining curry powder, stirring, for 2 minutes or until soft. Add rice and cook, stirring, for 1 minute to coat. Add the water, currants and cranberries. Bring to the boil. Reduce heat to very low. Cover and cook for 12 minutes or until the rice is tender.

Step 5

Add the beans to the rice mixture and stir gently to combine. Cover and set aside for 10 minutes to steam. Use a fork to separate the grains.

Step 6

Serve the rice mixture with the pork.