Pork Red Curry Recipe

Ingredients : Serves 8

1 kg

8-10

1 1/2 cups

1 tablespoon

1/2 teaspoon

5 cloves

1 1/2 teaspoons

5 cm

2 teaspoons

1 stem

1/4 teaspoon

1 strip

1/2 cup

1 tablespoon

2 tablespoons

Pork belly

Large dried chilies

Hot water

Tamarind pulp

Ground turmeric

Medium onion, roughly chopped

Garlic

Chopped fresh ginger

Cinnamon stick

Salt

Lemon grass or 2 strips lemon rind

Curry leaves

Fenugreek seeds

Daun pandan or rampe leaf, optional

Thick coconut milk

Oil or melted ghee

Small onion, finely sliced

Lemon juice

Method :

Cut pork into 5 cm pieces and put into a saucepan.
Remove stalks and seeds from dry chilies and soak them in half the hot water for 10 minutes.
Soak and dissolve tamarind pulp in remaining hot water.
Put chilies and soaking water into container of electric blender with the turmeric, roughly chopped onion, garlic and ginger and blend until smooth.
Pour over pork in pan, add cinnamon and strained tamarind water.
Add salt, half each of the lemon grass, curry leaves, fenugreek seeds and pandan or rampe leaf.
Bring to the boil, then turn heat low, cover and simmer until pork is tender.
Add coconut milk and simmer, uncovered, for 10 minutes longer.
In another pan heat the oil or ghee and fry the sliced onion and the remaining lemon grass, curry leaves, fenugreek seeds and pandan or rampe.
When onion is golden brown, turn in the cooked pork mixture and add the lemon juice, stir and simmer on very low heat for about 5 minutes.
Serve with rice and accompaniments.