I’ve never had curry this good. Seriously. And just as Speedy was saying how bored he was with curried stews, I served this for lunch today and all he could say was how delicious it was.
What is it?
It is a curried dish, obviously. But, instead of a wet stew, you have a dry stew. The pork is pre-cooked, shredded then cooked in coconut milk, herbs and spices until the mixture is quite dry. The pork finishes cooking in the coconut oil rendered from the coconut cream.
If you’re not into flat breads, or can’t find paratha, serve the pulled pork curry with rice and it will be just as good.
Inspired by Dry Beef Floss Curry with Turmeric Rice from Poh’s Kitchen.
- 500 g. of pork belly (shoulder will also work), uncut
about 5 cardamom pods
1 tsp. of cumin seeds
1 tsp. of coriander seeds
2 lemongrass stalks (see tips), thinly sliced
3 bird’s eye chilies
1 tbsp. of curry powder
3 c. of coconut milk
2 tbsps. of vegetable cooking oil
1 tbsp. of minced garlic
1 tbsp. of chopped ginger
1 onion, thinly sliced
a handful of Thai basil
kaffir lime leaf
patis (fish sauce), to taste
toasted paratha (Indian flat bread available in the freezer section of better supermarkets), to serve
snipped cilantro, to garnish
- Place the pork in a preheated 400F oven and roast for an hour or until nicely browned (if using a turbo broiler, there is no need to preheat). I only used one of the three pieces of pork in the photo above.
Using two forks (or your fingers if the pork is
cookcool enough to handle), pull the pork meat into shreds.
Measure the coriander seeds, cumin seeds and discard the cardamom shells to get the pods.
Dry roast the coriander seeds, cumin seeds and cardamom pods in a small frying pan.
Place the roasted spices, chilies, lemongrass, curry powder and coconut milk in the blender and process until no solid bits are visible.
Heat the cooking oil in a frying pan. Saute the garlic, onion and ginger just until fragrant.
Add the pulled pork meat and stir.
Pour in the coconut milk mixture. Season with fish sauce.
Add the Thai basil and kaffir lime leaf.
Cook over medium heat, uncovered, until the mixture is almost dry. Toward the end of the cooking time, stir the pork often so that the shredded meat browns evenly.
To serve, arrange two pieces of paratha on a plate. Place a heaping mound of pulled pork curry beside them. Sprinkle with cilantro and serve.
Cooking time (duration): about 2 hours
Number of servings (yield): 2 to 3