Vietnamese pork curry
July 17, 2015
Peter Penguin says...
I'm so hungover.
- 2 lemon grass stalks
- 1 medium onion, quartered
- 2 garlic cloves, halved
- 1 long red chilli, halved and roughly chopped
- 25g chunk of fresh root ginger, peeled and roughly chopped
- Small bunch of fresh coriander, plus extra to garnish
- 1.5kg boneless, rindless pork shoulder (buy thickly cut steaks if you like)
- 3 tbsp sunflower oil
- 4 tsp garam masala
- 4 tsp ground cumin
- 1½ tsp turmeric
- 400ml can of coconut milk
- 2 tbsp Thai fish sauce (nam pla)
- 1 large sweet potato (about 400g)
- Juice of 1 lime (2½ tsp)
- Flaked sea salt
- Freshly ground black pepper
- Trim the lemon grass at each end and remove the papery outer layers. Chop the stalks into thin slices – you need about 20g – and put into a food processor with the onion, garlic, chilli, ginger and coriander. Blitz to a fine paste.
- Cut the pork into rough 3cm chunks and season.
- Heat a tablespoon of the oil in a large non-stick frying pan and cook the pork in two or three batches over a fairly high heat until nicely browned, adding a little extra oil if necessary. Transfer the pork to a large flameproof casserole dish. Preheat the oven to 190°C/fan 170°C/gas mark 5.
- Add the remaining oil, the paste, garam masala, cumin and turmeric to the frying pan. Fry over a medium heat for 3-4 minutes, stirring constantly, until the mixture smells fragrant and is beginning to colour.
- Add the coconut milk and stir well.
- Tip the mixture into the casserole dish. Add 400ml cold water, stir in the fish sauce, season with lots of black pepper and bring to the boil.
- Remove from the heat, cover with a lid and place in the oven for one hour.
- Just before the hour is up, peel the sweet potato and cut it into rough 3cm chunks. Add this to the curry, stir well and cover the surface with a crumpled sheet of baking parchment to prevent the sauce reducing too much.
- Return to the oven without a lid and cook for a further 45-60 minutes or until the pork is very tender and the sauce is fairly thick.
- Stir in the lime juice and a little more salt and pepper to taste. Sprinkle with chopped fresh coriander and serve with rice.