Ingredients
Serving size: Serves
6
Cooking time: 1 hour
800g diced pork shoulder
2 teaspoons ground
turmeric
1 teaspoon salt
1 teaspoon sesame oil
2 teaspoons
vegetable oil
1 large onion, chopped finely
2 cloves garlic,
crushed
4cm piece ginger, chopped finely
1 teaspoon red chilli
powder or 2 small red chillies, finely chopped
1 teaspoon shrimp paste
(blachan)
4 ripe tomatoes, chopped finely
1 tablespoon fish
sauce
1½ cups water
1 stick lemongrass, chopped finely
2 cups
jasmine rice
2 cups (500ml) water
½ cup coriander leaves, to
serve
¼ - ½ teaspoon cardamom seeds, crushed, to serve |
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Method
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Combine pork with tumeric and salt in a large
bowl. Set aside to marinade 30 minutes while you prepare remaining
ingredients.
Heat oils in a large heavy-based saucepan, cook onion
until softened. Add garlic, ginger, chilli and shrimp paste and fry a
further minute or until fragrant.
Add pork and cook until lightly
browned on all sides.
Add tomatoes, fish sauce, water and
lemongrass; bring to a boil. Reduce heat, simmer 1 hour or until pork is
almost tender. Remove lid and simmer a further 45
minutes.
Meanwhile, wash rice thoroughly under running water until
the water runs clear; soak rice covered with water a further 20 minutes.
Bring the water to the boil in a medium saucepan with tight fitting lid.
Stir and boil, partially covered 5 minutes or until all water appears to
have been absorbed and steam holes appear in the rice. Reduce heat to very
low and replace lid. Cook a further 10 minutes. Remove from heat and
leave, covered 10 minutes to steam.
Serve pork curry with rice, sprinkled with coriander
leaves and crushed cardamom seeds.
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