Pork and Peanut Curry Tartlets

Mince some belly pork finely. Crush equal amounts of red shallots, garlic, coriander roots, blackened chillies and white peppercorns to a fine paste. Fry some peanuts and crush. Julienne some lime leaves and basil. In a large frying pan, heat the peanut oil and coconut cream together until the coconut cream splits. Add the paste and fry until fragrant (about 8 minutes). Add the mince and continue to fry for another 10 minutes or until well browned. Add the palm sugar and caramelise, then the fish sauce. Top with coconut milk and simmer for 10 minutes. Add the crushed peanuts, basil and lime leaves, cook for another minute, and remove from the heat. The curry reheats very well and can be put into little puff pastry tartlets for a canapé. Serve immediately.