I’ve never had curry this good. Seriously. And just as Speedy was saying how bored he was with curried stews, I served this pulled pork curry with paratha for lunch today and all he could say was how delicious it was.
What is it?
It is a curried dish, obviously. But, instead of a wet stew, you have a dry stew.
The pork is pre-cooked and shredded.
The coconut sauce is made by mixing together coconut milk, curry powder and dry-toasted spices.
Aromatics are sauteed, then the pork and coconut-curry sauce are added.
The pork cooks in coconut milk, herbs and spices until the mixture is quite dry. The pork finishes cooking in the coconut oil rendered from the coconut cream.
- 500 grams pork belly (shoulder will also work), uncut
- 5 cardamom pods
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 2 lemongrass stalks (see tips), thinly sliced
- 3 bird’s eye chilies
- 1 tablespoon curry powder
- 3 cups coconut milk
- 2 tablespoons vegetable cooking oil
- 1 tablespoon minced garlic
- 1 tablespoon chopped ginger
- 1 onion thinly sliced
- a handful of Thai basil
- kaffir lime leaf
- patis (fish sauce), to taste
- toasted paratha (Indian flat bread available in the freezer section of better supermarkets), to serve
- snipped cilantro to garnish
Place the pork in a preheated 400F oven and roast for an hour or until nicely browned (if using a turbo broiler, there is no need to preheat).
Measure the coriander seeds, cumin seeds and discard the cardamom shells to get the pods.
Toast the coriander seeds, cumin seeds and cardamom pods in a small oil-free frying pan.
Place the roasted spices, chilies, lemongrass, curry powder and coconut milk in the blender and process until no solid bits are visible.
Using two forks (or your fingers if the pork is cool enough to handle), pull the pork meat into shreds.
Heat the cooking oil in a frying pan. Saute the garlic, onion and ginger just until fragrant.
Add the pulled pork meat and stir.
Pour in the coconut milk mixture. Season with fish sauce.
Add the Thai basil and kaffir lime leaf.
Cook over medium heat, uncovered, until the mixture is almost dry. Toward the end of the cooking time, stir the pork often so that the shredded meat browns evenly.
To serve, arrange two pieces of paratha on a plate. Place a heaping mound of pulled pork curry beside them. Sprinkle with cilantro and serve.
Inspired by Dry Beef Floss Curry with Turmeric Rice from Poh’s Kitchen.
If you’re not into flat breads, or can’t find paratha, serve the pulled pork curry with rice and it will be just as good.