Red pork with lychee curry
This hearty red pork and lychee curry is perfect for any night of the week- delicious and satisfying.
- 25 mins preparation
- 8 hrs 5 mins cooking
- Serves 4
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Ingredients
Red pork and lychee curry
- 565 gram canned seeded lychees in syrup
- 1.5 kilogram pork belly ribs (spare ribs), rind removed, halved
- 1 large brown onion (200g), sliced thinly
- 2 clove garlic, crushed
- 1/3 cup (100g) red curry paste
- 400 millilitre canned coconut milk
- 1/2 cup (125ml) chicken stock
- 2 fresh kaffir lime leaves
- 2 tablespoon fish sauce
- 227 gram canned water chestnut slices, rinsed, drained
- 125 gram baby corn, halved
- 400 gram baby carrots, trimmed
- 200 gram snow peas, trimmed
- 1/3 cup (25g) fried shallots
- 1/3 cup loosely paced fresh coriander (cilantro) leaves
- 2 limes, cut into wedges
Method
Red pork and lychee curry
- 1Drain lychees over a medium bowl; reserve ¹⁄³ cup syrup. Refrigerate lychees.
- 2Combine reserved syrup, pork, onion, garlic, paste, coconut milk, stock, lime leaves, sauce, water chestnut, corn and carrots in a 5-litre (20-cup) slow cooker. Cook, covered, on low, about 8 hours.
- 3Discard lime leaves. Add lychees and snow peas to cooker; cook, uncovered, on high, for 5 minutes or until snow peas are tender. Season to taste. Serve curry sprinkled with shallots and coriander; accompany with lime wedges.
Notes
Not suitable to freeze. Curry pairs perfectly with steamed jasmine rice. Fried shallots are available, canned or in cellophane bags, at Asian grocery stores; once opened, they will keep for months if tightly sealed. Make your own by thinly slicing shallots and shallow-frying in vegetable oil until crisp and golden-brown; drain on paper towel.
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