Green Curry of pork

Name: Green Curry of pork
Cuisine: Australian
Ingredients: sea salt; 500 g/1 lb belly pork or spareribs, cut into 5 cm/2 in strips; 500 g/1 lb belly pork or spareribs, cut into 5 cm/2 in strips; 2 teaspoons shaved palm sugar/jaggery; 2 teaspoons shaved palm sugar/jaggery; 20 ml/¾ fl oz fish sauce; 2 small green jalapeño chillies, seeded and sliced; ½ cup coriander/cilantro/Chinese parsley leaves; ½ cup coriander/cilantro/Chinese parsley leaves; ½ cup coriander/cilantro/Chinese parsley leaves; 8 Whole Roasted Shallots; 20 ml/¾ fl oz vegetable oil; 8 teaspoons Green Curry Paste; 4 kaffir lime leaves; 2 stalks lemongrass, cut into 5 cm/2 in lengths; 4 slices fresh galangal; 1 teaspoon minced ginger; 625 ml/20 fl oz coconut milk; 100 ml/3 fl oz Tamarind Liquid; steamed rice, to serve

Preparation info

Serves
4

Difficulty
Medium

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

sea salt
500 g/1 lb belly pork or spareribs, cut into 5 cm/2 in strips

Oceania
Australia
Main course
Gluten-free

Method

Rub salt lightly into pork and refrigerate on a covered tray for 1 hour.
Blanch pork in boiling water for 2 minutes, then remove from pot with a slotted spoon and set aside.
Heat oil in a wok over high heat and fry green curry paste, lime leaves, lemongrass, galangal and ginger, stirring constantly, for 2 minutes or until mixture begins to colour. Add