Pork Cubes In A Mild Summer Curry

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.


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


Preheat oven to 160°C.

Place all the paste ingredients in a blender and blitz until smooth.

Season the meat well with salt and pepper.

Heat the oil in a heavy based ovenproof casserole and brown the pork neck cubes in batches.

Return all the meat to the casserole and add the paste, continue frying until the paste smells really fragrant.

Add the stock and ½ a can of coconut cream.

Season well with salt and pepper.

Place in an oven dish.

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).

Stir through the remaining coconut cream and cook for another minute or two to reheat.

Add noodles or rice to small bowls and spoon over the curry with a generous amount of sauce.

Serve bowls with a side of limes, cucumber, fresh herbs and a scatter of chili.

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