Fragrant Pork Curry

It is nearing the end of the year! November is always the month to rejoice because it means (i) that December is coming soon (ii) Christmas is coming soon (iii) so we need to start preparing for the festive season in November. The Christmas bells are ringing, the Christmas songs are playing and everywhere are my favourite snacks on the supermarket shelves.

It is also in November that I try to clear off some of the ingredients in my cupboard and fridge, especially those that will turn bad. The different types of flour, the honey that’s been standing in my fridge for the whole year, the vinaigrette that was bought for some once-off salad etc. This recipe for pork curry has been kept in the book for a long time and it has lemongrass as one of its ingredients. So there you go. I need to use up the lemongrass that has been sitting in the fridge for a week. There’s no need to think any further! Pork curry it is!

Ingredients:

  • Galangal (blue ginger): 1, small, chopped
  • Lemongrass: 1 stalk, chopped
  • Ginger: 1/2, chopped
  • Fresh turmeric: 1/2, chopped
  • Garlic: 3 cloves
  • Belachan: 2 tsp
  • Red or green chilli: 2
  • Red onion: 1/2, chopped
  • Coconut milk: 2 cups
  • Kaffir lime leaves: 2, crushed
  • Pork leg (boneless): 600g, cubed
  • Salt: 1/2 tsp

Method:

  1. Pound or blend galangal, lemongrass, ginger, turmeric, garlic, belachan, chillies & onion together to form a smooth paste.
  2. Heat paste in wok. Stir in coconut milk, kaffir lime leaves, pork & salt. Bring to a boil.
  3. Reduce heat to medium. Partially cover and cook 30min – 45min till gravy is thick and pork is tender. Stir once in a while to prevent gravy from scorching.
  4. Serve hot with rice.

 Disclaimers:

  • I used green chillies instead of red chillies as I didn’t want to have to buy chillies with green ones already sitting in the fridge. This makes the colour greener and less red than what is usually served in the restaurants (which is why the colour looks slightly awkward).

  • I couldn’t find fresh turmeric (again!) and so substituted this ingredient with ground turmeric instead.

  • I added a few pieces of pork ribs in the curry too because the guy said to do so…. hmm…

Serving:
4 – 6 persons

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