Pork Shoulder Curry

Name: Pork Shoulder Curry
Cuisine: China
Ingredients: 5 kaffir lime leaves; 250 ml (9 fl oz/1 cup) coconut cream; 1 small handful of Thai basil leaves; finely grated zest of 1 kaffir lime; 2 tablespoons grated palm sugar (jaggery); 1 teaspoon fennel seeds; 1 teaspoon white peppercorns; 3 tablespoons fish sauce; 160 g (5⅔ oz/¼ cup) Thai pea eggplants (aubergines); 5 long red chillies, halved lengthways and deseeded; 12 cloves garlic, chopped; juice of 2 limes; 2 lemongrass stalks, tough outer leaves removed, chopped; 8 dried long red chillies, deseeded, soaked in warm water for 30 minutes and chopped; a pinch of sea salt; 500 g (1 lb 2 oz) pork shoulder, skin removed; 750 ml (26 fl oz/3 cups) coconut milk; 2 tablespoons vegetable oil; 3 red shallots, chopped; 2 teaspoons Thai shrimp paste, wrapped in foil and roasted until fragrant; 1 knob of ginger, peeled and chopped

Preparation info

Difficulty
Medium

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

This daunting list of ingredients creates a curry with rich flavours.

Ingredients

500 g (1 lb 2 oz) pork shoulder, skin removed
750

Asia
China
Side dish
Gluten-free

Method

Put the pork in a large pot, cover with cold water and bring to the boil. Skim off any scum, add three-quarters of the coconut milk, reduce the heat and simmer, covered, for 2 hours. Remove and cut into bite-sized pieces.

Pound the paste ingredients in a mortar with a pestle to a fine paste. Or process with a blender, adding a