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Pork Curry
Course: Main Course
Cuisine: Chinese
Author: Shiokman Eddie
Ingredients
  • 1 kg pork shoulder or pork belly blanched
  • 2 stalks of curry leaves remove stems
  • 2 cinnamon sticks
  • 2 big onions sliced
  • 1 litre water
  • 4 stalks lemongrass crushed
  • 1 kg potatoes peeled and cut into halves
  • 200 ml coconut milk santan
  • 2 to matoes cut into quarters
  • 1 - 2 tsp salt
INGREDIENTS TO BE BLENDED
  • 20 small onions
  • 3 ins Lengkuas Galangal
  • 3 stalks lemongrass
  • 4 cloves garlic
  • 3 ins ginger
  • 20 dried chillies
Instructions
PREPARATION OF REMPAH (SPICY PASTE):
  1. Blend small onions finely.
  2. Cut lengkuas (galangal), lemongrass, garlic, ginger into small pieces and blend finely.
  3. Soak dried chillies until rehydrated and remove seeds.
  4. Blend chillies into a fine paste.
  5. Mix all the blended ingredients thoroughly.
  6. Add enough oil to a hot wok and stir fry mixed blended ingredients (rempah).
  7. Fry on medium heat until the rempah is fully cooked.
  8. Remove from wok and set aside.
PREPARATION OF PORK
  1. Cut pork into small pieces and blanch in hot water to remove impurities.
  2. Remove and rinse with water and set aside.
COOKING INSTRUCTIONS:
  1. In a hot wok add cooking oil, curry leaves and cinnamon sticks. Stir fry for a few minutes until fragrant
  2. Add sliced onions and stir fry for a minute.
  3. Add rempah and enough oil to mix everything together.
  4. Add blanched pork and mix until evenly coated with rempah.
  5. Add in water and mix thoroughly.
  6. Bring to a boil and add crushed lemongrass stalks.
  7. Add peeled potatoes and add more water if necessary.
  8. Pour santan and mix thoroughly.
  9. Add tomatoes and salt to taste.
  10. Bring to boil and let it simmer for at least an hour or until meat is tender.
  11. Add some water if gravy has reduce too much.