Recipe

Sour pork curry

Jan 31, 1975 1:00pm
  • 15 mins preparation
  • 2 hrs 45 mins cooking
  • Serves 4
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Ingredients

Sour pork curry
  • 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

Sour pork curry
  • 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.

Notes

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.

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