Name: Sour pork curry
Prep time: 15 min
Cook time: 165 min
Total time: 180 min
Yield: 4
Ingredients: 1 tablespoon vegetable oil; 1 kilogram pork neck; 1 teaspoon shrimp paste; 1/4 cup coarsely chopped fresh coriander (cilantro) root and stem mixture; 2 centimetre piece fresh galangal (10g), chopped finely; 5 dried long red chillies, chopped finely; 3 fresh long red chillies, chopped finely; 2 tablespoon fish sauce; 3/4 cup (235g) tamarind concentrate; 2 tablespoon caster (superfine) sugar; 2 cup (500ml) chicken stock; 1 litre (4 cups) water; 1/2 cup fresh thai basil leaves, chopped coarsely

Sour pork curry

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Serves 4

Prep

15M

Cook

2H 45M

Total

Ingredients

1 tablespoon vegetable oil

1 kilogram pork neck

1 teaspoon shrimp paste

1/4 cup coarsely chopped fresh coriander (cilantro) root and stem mixture

2 centimetre piece fresh galangal (10g), chopped finely

5 dried long red chillies, chopped finely

3 fresh long red chillies, chopped finely

2 tablespoon fish sauce

3/4 cup (235g) tamarind concentrate

2 tablespoon caster (superfine) sugar

2 cup (500ml) chicken stock

1 litre (4 cups) water

1/2 cup fresh thai basil leaves, chopped coarsely

Method

1.Heat oil in a large flameproof baking dish; cook pork, uncovered, until browned. Remove from dish.

2.Preheat oven to 160°C (140°C fan-forced).

3.Add paste, coriander root and stem mixture, galangal and chillies to dish; cook, stirring, until fragrant. Add sauce, tamarind, sugar, stock and the water; bring to the boil. Return pork to dish, cover; roast 1 hour. Uncover; roast another 1 hour.

4.Remove pork from dish, cover; stand 10 minutes before slicing thickly. Stir basil into sauce; serve pork slices with sauce.

Thai basil, also known as horapa, is available from greengrocers and Asian supermarkets. To freeze; pack into freezerproof containers, leaving a 2.5cm space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50%) until heated through.
Note

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