Pork curry Curry paste made by blending in the food processor course or fine as desired: 1 mediu

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    Pork curry

    Curry paste made by blending in the food processor course or fine as desired:
    1 medium red onion
    50 mm ginger
    6 cloves garlic
    1 bunch of coriander
    1 fresh deseed green chili

    -

    Cut ½ pork shoulder weighting more or less 2.5 kg into three or four pieces


    Fry or barbecue until it is brown

    -

    In a large casserole fry the spice paste until it is brown

    Then add the following:
    The pork shoulder
    250ml red or white wine
    Up to 250 ml red wine vinegar apricot orange or pineapple juice
    ½ to 1 handful of curry leaves if desired
    A stick of cinnamon
    1 teaspoon black peppercorns
    1 teaspoon fennel seeds
    2 star anise
    A few bay leaves
    A few splashes light soy sauce
    A few splashes of liquid smoke

    Bake for 1 to 3 hour with the lid on

    -

    pineapple and mango pickle

    in a medium fry pan fry in a little oil fry for a minute or so:
    1 small teaspoon mustard seeds and / or Szechuan pepper
    A few curry leave if desired
    ¼ to ½ teaspoon chili powder if desire

    Add the following and half cook:
    1 small diced pineapple
    1 diced under ripe mango
    The juice of one lemon or orange
    A tablespoon zest if desired


    -

    Serve the curry with rice and the pickles


    from my recipe database

 
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