For a warm and satisfying dinner that’s full of flavour, why not try this Pineapple and Pork Curry?
Ingredients (serves four)
- 1 × 400 g (14 oz) piece pork neck, rubbed with fennel seeds and sea salt
- 1 cup (250 ml/9 fl oz) coconut cream
- 100 g (3 1/2 oz) palm sugar (jaggery), shaved
- 100 ml (3 1/2 fl oz) fish sauce
- 1/4 pineapple, peeled and chopped into spoon and fork-sized pieces
- 3 long red chillies, halved and seeded
- 6 kaffir lime leaves
- 2 cups (500 ml/17 fl oz) coconut milk
- 20 g (3/4 oz) Thai basil leaves
- 5 large dried red chillies
- 2 tbsp finely chopped French shallots
- 3 tbsp finely diced garlic
- 1 tbsp finely chopped lemongrass, white part only
- 3 slices galangal
- 1 tbsp diced coriander (cilantro) root
- 1 tbsp kaffir lime zest
- 50 g (1 3/4 oz) smoked river trout
- 1 tbsp white peppercorns
- 1 tsp sea salt
- 1 tsp 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 a low–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).
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