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Pork rib curry

Name: Pork rib curry recipe
Prep time: 60 min
Cook time: 150 min
Total time: 210 min
Yield: 6
Ingredients: 1kg pork ribs (ask your butcher to halve them crossways into 4-6cm short racks), cut into individual half ribs; 100g tamarind puree; 100g ghee; 1 red onion, chopped; 3 garlic cloves, finely chopped; 3cm piece fresh ginger (15g), finely chopped; 2 long red chillies, thinly sliced on an angle; ½ cup loosely packed fresh curry leaves, plus 6 sprigs curry leaves, to serve; 6 cardamom pods, bruised; 1 cinnamon quill; 3 star anise; 2 x 6cm pandanus leaves (from Asian grocers), tied in a knot; 1 cup (250ml) coconut milk; Juice of 1 lime; Thinly sliced red chilli, to serve; 2 tbs coriander seeds; 3 tsp fennel seeds; 3 tsp basmati rice; 2 tsp brown mustard seeds; 1 tsp black peppercorns; 1 tsp cardamom pods; 1 cinnamon quill, broken into pieces; 4 cloves; 1 tbs chilli powder; ½ cup dried curry leaves

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by delicious. team

delicious. team

Jul 01, 2017

This tastes best if you do the first stage of the cooking, then chill overnight before roasting in the oven the next day.nRecipe by O Tama Carey.

1kg pork ribs (ask your butcher to halve them crossways into 4-6cm short racks), cut into individual half ribs
100g tamarind puree
100g ghee
1 red onion, chopped
3 garlic cloves, finely chopped
3cm piece fresh ginger (15g), finely chopped
2 long red chillies, thinly sliced on an angle
½ cup loosely packed fresh curry leaves, plus 6 sprigs curry leaves, to serve
6 cardamom pods, bruised
1 cinnamon quill
3 star anise
2 x 6cm pandanus leaves (from Asian grocers), tied in a knot
1 cup (250ml) coconut milk
Juice of 1 lime
Thinly sliced red chilli, to serve

Toasted rice spice mix

2 tbs coriander seeds
3 tsp fennel seeds
3 tsp basmati rice
2 tsp brown mustard seeds
1 tsp black peppercorns
1 tsp cardamom pods
1 cinnamon quill, broken into pieces
4 cloves
1 tbs chilli powder
½ cup dried curry leaves

Method

1.

For the spice mix, place all ingredients, except the chilli and curry leaves, in a frypan over medium-low heat and cook, stirring, for 5-6 minute, until mixture has darkened slightly. Add chilli powder (be careful, the chilli can give off a pungent aroma that can cause coughing) and curry leaves, and cook, stirring, for 1-2 minute, until fragrant. Using a mortar and pestle, pound spice mixture until finely ground.
2.

Combine the pork, spice mix and 1 tsp salt flakes in a bowl. Chill for 1 hour to marinate.
3.

Meanwhile, combine tamarind puree with 1 cup (250ml) boiling water and set aside. Preheat oven to 150°C/130°C fan-forced.
4.

Melt 1 tbs ghee in a large, heavy-based flameproof casserole with a fitted lid over medium heat. Add onion, garlic, ginger, chilli and curry leaves, and cook, stirring occasionally, for 3 minutes, or until onion has softened. Increase heat to high, add pork mixture and cook, stirring occasionally, for 3-4 minute, until pork is lightly browned. Stir through tamarind mixture, cardamom, cinnamon, star anise, pandanus and coconut milk (the liquid should just cover the meat; add more water if necessary) and bring to the boil.
5.

Cover, transfer to the oven and roast for 1 hour 30 minutes, or until pork is tender and falls away from the bone. Increase oven to 200°C/180°C fan-forced and roast, uncovered, for a further 30 minutes, or until meat is slightly charred on top and the sauce has thickened slightly. Stir through lime juice.
6.

Meanwhile, to make the crispy curry leaves, heat remaining ⅓ cup (80g) ghee in a small frypan over high heat. Carefully add curry leaf sprigs (stand back, as they can spit) and cook for 30 seconds or until slightly translucent. Remove with tongs and drain on paper towel.
7.

Divide curry among bowls and serve with crispy curry leaves and chilli.