For a warm and satisfying dinner that’s full of flavour, why not try this Pineapple and Pork Curry?
- 1 × 400g piece pork neck, rubbed with fennel seeds and sea salt
- 1 cup (250ml) coconut cream
- 100g palm sugar (jaggery), shaved
- 100ml fish sauce
- 1/4 pineapple, peeled and chopped into spoon and fork-sized pieces
- 3 long red chillies, halved and seeded
- 6 makrut lime leaves
- 2 cups (500ml) coconut milk
- 20g Thai basil leaves
- 5 large dried red chillies
- 2 tablespoons finely chopped French shallots
- 3 tablespoons finely diced garlic
- 1 tablespoon finely chopped lemongrass, white part only
- 3 slices galangal
- 1 tablespoon diced coriander root
- 1 tablespoon makrut lime zest
- 50g smoked river trout
- 1 tablespoon white peppercorns
- 1 teaspoon sea salt
- 1 teaspoon fennel seeds
Grill (broil) pork over medium heat for about 10–12 minutes on each side, then allow to rest for another 10–12 minutes. You can also grill the pork on the barbecue.
Make curry paste by pounding ingredients using a mortar and pestle to a uniform paste. To refine, put in a food processor and process until very fine.
Heat coconut cream in a frying pan over medium heat until it separates, add curry paste and cook until fragrant. Season with palm sugar and fish sauce. Add pineapple, chilli and lime leaves and continue to cook out curry paste on low to medium heat until it is fragrant and the rawness cannot be detected, about 8–10 minutes. Moisten with coconut milk, check seasoning: it should be sweet, salty and slightly sour.
Slice pork, add it to the cooked curry, then stir in basil. Do not cook pork for any longer.
To serve, garnish with chilli julienne, lime leaf julienne and fried eschallots (optional).