Chiang Mai Pork Curry

Spice up your winter menu with this Asian-inspired dish, packing ginger kick                  

Serves 4       

For the Curry Paste:

  • 10 fresh red chillies
  • pinch of salt
  • 1 tbsp galangal, chopped
  • 5 tbsp lemongrass, chopped
  • 2 tbsp ginger, chopped
  • 1 tbsp turmeric
  • ½ cup shallots, chopped
  • 2 tbsp coriander seeds, toasted and crushed
  • 2 tsp cumin seeds, toasted and crushed
  • 4 garlic cloves, chopped
  • 2 cardamom pods, seeds toasted and ground

For the Garlic and Ginger Paste:

  • 5 garlic cloves, roughly chopped
  • 3cm ginger, roughly chopped
  • ½ tsp sea salt flakes

For the Curry:

  • 300g pork belly, skin removed
  • 300g pork ribs
  • 3 tbsp pork fat
  • 10 shallots, quartered
  • 1 cup ginger, grated
  • 5 garlic cloves, roughly chopped
  • ½ cup peanuts, roasted
  • 3 tbsp palm sugar
  • 4 tbsp fish sauce
  • 2 tbsp tamarind paste
  • 2 cups stock
  • 3cm piece cassia bark
  • 3 star anise
  • 300g fine egg noodles

1. For the curry paste: Place all the ingredients into a blender and whizz together, being careful not to make the paste too fine. Set aside for later.

2. For the ginger and garlic paste: Place all the ingredients into a pestle and mortar and crush together. Set aside for later.

3. For the curry: Blanch the pork belly and ribs twice (from cold water start). Refresh them and leave to cool.

4. Once cool, slice the ribs into portions and cut the belly into 3cm cubes.

5. Heat the pork fat in a medium pot.

6. Add the ginger and garlic paste and fry until golden.

7. Add the curry paste and pork pieces and simmer for a few minutes.

8. Add shallots, ginger, garlic and peanuts and sauté for 1 min.

9. Stir through palm sugar, fish sauce and tamarind paste.

10. Add stock, cassia bark and star anise, and leave the curry to simmer for 1 hour, or until pork is tender.

11. Pour boiling water over the noodles, leave for 5 min, drain and serve with hot curry.

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