Pork Curry
Shiokman Recipes recipe - Chinese
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 kg pork shoulder or pork belly (blanched)
- 2 stalks of curry leaves (remove stems)
- 2 cinnamon sticks
- 2 big onions (sliced)
- 1 litre water
- 4 stalks lemongrass (crushed)
- 1 kg potatoes (peeled and cut into halves)
- 200 ml coconut milk (santan)
- 2 to matoes (cut into quarters)
- 1 - 2 tsp salt
- 20 small onions
- 3 ins Lengkuas (Galangal)
- 3 stalks lemongrass
- 4 cloves garlic
- 3 ins ginger
- 20 dried chillies
Instructions
- 1
Blend small onions finely.
- 2
Cut lengkuas (galangal), lemongrass, garlic, ginger into small pieces and blend finely.
- 3
Soak dried chillies until rehydrated and remove seeds.
- 4
Blend chillies into a fine paste.
- 5
Mix all the blended ingredients thoroughly.
- 6
Add enough oil to a hot wok and stir fry mixed blended ingredients (rempah).
- 7
Fry on medium heat until the rempah is fully cooked.
- 8
Remove from wok and set aside.
- 9
Cut pork into small pieces and blanch in hot water to remove impurities.
- 10
Remove and rinse with water and set aside.
- 11
In a hot wok add cooking oil, curry leaves and cinnamon sticks. Stir fry for a few minutes until fragrant
- 12
Add sliced onions and stir fry for a minute.
- 13
Add rempah and enough oil to mix everything together.
- 14
Add blanched pork and mix until evenly coated with rempah.
- 15
Add in water and mix thoroughly.
- 16
Bring to a boil and add crushed lemongrass stalks.
- 17
Add peeled potatoes and add more water if necessary.
- 18
Pour santan and mix thoroughly.
- 19
Add tomatoes and salt to taste.
- 20
Bring to boil and let it simmer for at least an hour or until meat is tender.
- 21
Add some water if gravy has reduce too much.