red pork curry

I love and enjoy a good, strong curry and since I had pork neck steak in my freezer, I gave a delicious shop bought red curry paste a go for this dish.
Rich in flavour with very tender cubes of meat, this a simple recipe and one I will definitely be returning to. Very, very soon.
I served couscous, natural yogurt and lots of fresh coriander as sides to the curry. Delicious alternatives are noodles, pineapple or mango salsa or sticky rice.

Fragrantly delicious, this easy one pot meal brought back fond memories of Thailand holidays.

ingredients | serves 4-6 | easy
900g pork neck, cubed
1 white onion, fine dice
1/4C white wine
4 garlic cloves, diced
2T red curry paste
2t grated ginger
1T fish sauce
1T brown sugar
1 can (400g) crushed tomato
200ml chicken/vegetable stock
zest & juice of 1 lemon
1 can coconut milk
salt to taste
good grind of black pepper
200g baby corn, halved diagonally
handful fresh coriander (cilantro), for garnish
2 spring onions, sliced diagonally, for garnish
2T olive oil, for browning meat + 2T extra
knob of butter

method
In a large pot or dutch oven, heat 2 tablespoons olive oil and brown the meat in batches until browned on all sides. Set aside.
Heat the remaining 2 tablespoons olive oil and knob of butter without wiping the pot clean.
Sauté the onion and garlic until glossy, taking care not to burn the onion. Deglaze the pot with the white wine and reduce completely while scraping the bits of the bottom of the pot.
Add the curry paste, ginger and brown sugar, stir and cook for about 2 minutes.
Add the crushed tomato, fish sauce, vegetable stock & lemon juice, stir and bring to a light boil. Carefully tip the cubed pork back into the pot, stir and bring to a simmer.
Pour half of the coconut milk into the pot, cover with a lid but leave a small gap, and gently simmer for about an hour, stirring occasionally.
Pour the remaining half of the coconut milk into the pot, add the lemon zest and baby corn and cook for a further 20 minutes, uncovered until the meat is beautifully tender.
Taste and season with salt & pepper.

Garnish with coriander and spring onion.

From my kitchen to yours, with love x


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