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Pickled pork curry
Serves 4 Starters and mains
Ingredients
- 2tbsp coconut or vegetable oil
- 2 onions, diced
- 20 fresh curry leaves
- 4cm fresh root ginger, peeled and sliced
- 2 garlic cloves, halved
- 450g pork ribs or pork shoulder, diced into 2–3cm chunks
- 125ml apple cider or white wine vinegar
- 1tsp granulated sugar
- 2 lemongrass stalks
- 5cm piece pandan leaf (optional)
- 1½tsp salt, or to taste
- 50ml coconut milk
For the spice mix
- 2tsp coriander seeds
- 1tsp cumin seeds
- 5cm piece of cinnamon stick
- 1/3tsp fenugreek seeds
- ½tsp chilli powder
Method
Make the spice mix by placing a small dry frying pan over a medium heat. Add all the spices and cook, stirring occasionally, for 2–3 minutes until fragrant. Transfer to a bowl to cool, then blitz in a spice grinder or mini food processor until fine.
Set a large pan or wok over a medium-high heat, add the oil and fry the diced onions for 4–5 minutes until soft. Add the curry leaves, ginger and garlic. After 2–3 minutes, when the garlic is starting to brown, add the pork, 2tbsp of spice mix, the vinegar, sugar, lemongrass and pandan leaf, if using. Pour in enough water to just cover the pork, then sprinkle the salt over.
Bring to a gentle boil, then turn the heat to low and leave to cook, partially covered with a lid, for 2–3 hours.
When the meat is very soft and you can slice a piece with a spoon, stir in the coconut milk and cook through for 3–4 minutes. Taste and if you think it needs it, add 1tsp more vinegar before serving.
This recipe featured in the October 2022 issue of Food and Travel. To subscribe, click here.
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