Sunday, 15 February 2009

Nyonya Pork Curry

  • 1kg of pork shoulder, cut into cubes
  • 4-5 potatoes, cut into wedges
  • 4-5 tbsp cooking oil
  • 3/4 cup of coconut milk
  • 1tbsp light soy sauce
  • 1/2 tsp salt
  • 1/2 tsp sugar
Spices (B)-combined & ground:
  • 10 shallots
  • 3 cloves garlic
  • 2.5cm ginger
  • 3-4 candlenuts
  • 1tbsp chilli powder
  • 21/2 tbsp meat curry powder
Spices (C):
  • 4cm cinnamon stick
  • 2 star anise
  • 5 cloves
  • 5 cardamon pods, split to obtain the seeds only
  • 2 stalk lemongrass, lightly bruised
  • 2-3 sprigs curry leaves
  • 1tsp salt ot to taste
  • 1/2 tsp sugar or to taste
Marinate pork with (A) and set aside.
Heat the cooking oil and fry (B) and (C) until fragrant and oil rises. Occasionally, add a bit of the coconut milk to prevent the spices from sticking to the pot when frying.
Add in the pork and fry well until meat is well coated with spices. Pour in the coconut milk and simmer until the meat is cooked. Add potatoes and cook until meat is tender and potatoes are cooked and soft. Add in the seasoning and cook to just a boil. If you prefer the curry to be creamier, you may add more of the coconut milk at this stage. Cook until the curry is just a boil. Dish out curry and serve hot

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