Name: Sour pork curry
Prep time: 15 min
Cook time: 165 min
Total time: 180 min
Yield: 4
Ingredients: 1 tablespoon vegetable oil; 1 kilogram pork neck; 1 teaspoon shrimp paste; 1/4 cup coarsely chopped fresh coriander (cilantro) root and stem mixture; 2 centimetre piece fresh galangal (10g), chopped finely; 5 dried long red chillies, chopped finely; 3 fresh long red chillies, chopped finely; 2 tablespoon fish sauce; 3/4 cup (235g) tamarind concentrate; 2 tablespoon caster (superfine) sugar; 2 cup (500ml) chicken stock; 1 litre (4 cups) water; 1/2 cup fresh thai basil leaves, chopped coarsely

Sour pork curry

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Serves 4

Prep

15M

Cook

2H 45M

Total

Ingredients

1 tablespoon vegetable oil

1 kilogram pork neck

1 teaspoon shrimp paste

1/4 cup coarsely chopped fresh coriander (cilantro) root and stem mixture

2 centimetre piece fresh galangal (10g), chopped finely

5 dried long red chillies, chopped finely

3 fresh long red chillies, chopped finely

2 tablespoon fish sauce

3/4 cup (235g) tamarind concentrate

2 tablespoon caster (superfine) sugar

2 cup (500ml) chicken stock

1 litre (4 cups) water

1/2 cup fresh thai basil leaves, chopped coarsely

Method

1.Heat oil in a large flameproof baking dish; cook pork, uncovered, until browned. Remove from dish.

2.Preheat oven to 160°C (140°C fan-forced).

3.Add paste, coriander root and stem mixture, galangal and chillies to dish; cook, stirring, until fragrant. Add sauce, tamarind, sugar, stock and the water; bring to the boil. Return pork to dish, cover; roast 1 hour. Uncover; roast another 1 hour.

4.Remove pork from dish, cover; stand 10 minutes before slicing thickly. Stir basil into sauce; serve pork slices with sauce.

Thai basil, also known as horapa, is available from greengrocers and Asian supermarkets. To freeze; pack into freezerproof containers, leaving a 2.5cm space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50%) until heated through.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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