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Pork neck cubes is so versatile and ideal for this special dish. You can make the curry paste in advance and keep it in the fridge for a few weeks.
Prep Time15 minsCook Time2 hrsTotal Time2 hrs 15 mins
Ingredients
Curry paste
3 Shallots or 1 small red onion
1 Long red chili
10 ml Ground cumin
10 ml Ground coriander
15 ml Turmeric or 3 cm fresh turmeric
4 cm ginger, peeled and sliced
4 Cloves garlic
4 Stems lemongrass, chopped (white bits only)
Grated peel and juice of 2 limes
30 ml Brown or coconut sugar
120 ml Melted coconut oil or vegetable oil
For the meat
1.60 kg Cubed shoulder of pork
Salt and milled pepper
3 tbsp Coconut oil or vegetable oil, for frying
750 ml Pork or chicken stock
400 g Coconut cream
For serving
Cooked rice noodles
1 Cucumber, cut into thin shards
Handful each of coriander, basil and mint
Sliced red chili
Lime wedges
Timer
Directions
1
Preheat oven to 160°C.
2
Place all the paste ingredients in a blender and blitz until smooth.
3
Season the meat well with salt and pepper.
4
Heat the oil in a heavy based ovenproof casserole and brown the pork neck cubes in batches.
5
Return all the meat to the casserole and add the paste, continue frying until the paste smells really fragrant.
6
Add the stock and ½ a can of coconut cream.
7
Season well with salt and pepper.
8
Place in an oven dish.
9
Braise in the oven at 160°C for 1½-2 hours until the meat is tender (you may have to add a little more water if the curry begins to look too dry).
10
Stir through the remaining coconut cream and cook for another minute or two to reheat.
11
Add noodles or rice to small bowls and spoon over the curry with a generous amount of sauce.
12
Serve bowls with a side of limes, cucumber, fresh herbs and a scatter of chili.