Pork

Slow-cooked pork shoulder curry

Name: Slow-cooked pork shoulder curry
Yield: 4
Ingredients: 1.2kg boneless pork shoulder, skin removed, fat trimmed; 1 lemongrass stalk, halved; 3 cups (750ml) coconut milk; 1/3 cup (80ml) sunflower oil; 1 large eggplant, cut into 3cm pieces; 4 cups (1L) coconut cream; 5 kaffir lime leaves; 2 tbs grated palm sugar; 1/4 cup (60ml) fish sauce; 3 long red chillies, seeds removed, thinly sliced, plus extra to serve; 1/2 bunch Thai basil leaves, shredded, plus extra leaves to serve; Juice of 1 lime; 4 dried long red chillies, seeds removed, soaked in warm water for 30 minutes, chopped; 1 tsp fennel seeds; 1 tsp white peppercorns; 1 lemongrass stalk, tough outer leaves removed, chopped; 3cm piece (15g) ginger, grated; 2 tsp Thai shrimp paste (from Asian food shops), wrapped in foil, roasted until fragrant; 3 Asian (red) eschalots, finely chopped; 12 garlic cloves, chopped; Finely grated zest of 1 lime

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https://healthimprovements.info/recipes/slow-cooked-pork-shoulder-curry/mcojh89g — Slow-cooked pork shoulder curry

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by Neil Perry

Jun 24, 2019

The flavours in this dish are heightened if prepared the night before.

1.2kg boneless pork shoulder, skin removed, fat trimmed
1 lemongrass stalk, halved
3 cups (750ml) coconut milk
1/3 cup (80ml) sunflower oil
1 large eggplant, cut into 3cm pieces
4 cups (1L) coconut cream
5 kaffir lime leaves
2 tbs grated palm sugar
1/4 cup (60ml) fish sauce
3 long red chillies, seeds removed, thinly sliced, plus extra to serve
1/2 bunch Thai basil leaves, shredded, plus extra leaves to serve
Juice of 1 lime

Curry paste

4 dried long red chillies, seeds removed, soaked in warm water for 30 minutes, chopped
1 tsp fennel seeds
1 tsp white peppercorns
1 lemongrass stalk, tough outer leaves removed, chopped
3cm piece (15g) ginger, grated
2 tsp Thai shrimp paste (from Asian food shops), wrapped in foil, roasted until fragrant
3 Asian (red) eschalots, finely chopped
12 garlic cloves, chopped
Finely grated zest of 1 lime

Method

1.

Place the pork and lemongrass in large saucepan, cover with cold water and bring to the boil over high heat. Reduce heat to medium and skim off any impurities that come to the surface. Add 2 cups (500ml) coconut milk and return to a simmer. Cover tightly with a lid, reduce heat to low and simmer for 2 hours or until pork is very tender. Transfer pork to a chopping board and, using 2 forks, tear into 5cm pieces.
2.

Meanwhile, for the curry paste, place all ingredients in a food processor with 1/4 cup (60ml) tepid water. Whiz, scraping down the side occasionally, to form a paste. Season to taste. Set aside.
3.

Heat half the oil in a heavy-based saucepan over medium-high heat. Add eggplant and cook, turning, for 4-5 minutes or until dark golden. Remove from pan with a slotted spoon and set aside. Add coconut cream, kaffir lime leaves and remaining 2 tbs oil, and cook, stirring, until coconut cream just begins to split. Stir in the curry paste and eggplant, and reduce heat to medium. Cook, stirring occasionally, for 15-20 minutes or until fragrant and eggplant is just cooked. Add palm sugar, fish sauce and remaining 1 cup (250ml) coconut milk, and bring to a simmer. Stir in the pork, chilli and Thai basil. Stir in lime juice and season to taste. Simmer for 5-6 minutes or until pork is warmed through.
4.

Divide pork and eggplant among bowls. Scatter with extra chilli and Thai basil to serve.