So I saw Rick Stein make this on Saturday Kitchen and I thought it looked delicious and we had some pork shoulder in the freezer so we decided to give it a go. It was delicious, it tasted fresh and zingy, sort of like a sweet and sour. The pork was so tender and I really enjoyed the chunks of pineapple. It is worth making your own paste as the flavours are so much fresher. We adjusted a few of the ingredients to what we had and to our taste’s but it was roughly the same, thanks Ricky!
Ingredients (serves 4)
- 800g lean boneless pork shoulder, cut into chunks
- 1 small pineapple
- 3 tbsp rapeseed oil
- 40g fresh coconut, grated
- 400 ml coconut milk
- 2 tbsp fish sauce
- 1 tsp palm sugar (or sugarcane sugar)
- 1 tbsp tamarind paste
- leaves from 1 small bunch of Thai sweet basil
Ingredients for Curry Paste (kroeung):
- 50g peeled ginger, roughly chopped
- 2 tsp ground turmeric
- 40g garlic, roughly chopped
- 4 fat lemongrass stalks, core chopped
- 100g shallots, roughly chopped
- 4 kaffir lime leaves, finely shredded
- 1 strip pared lime zest (from a kaffir lime, if available)
- 1 tsp shrimp paste
- 1 medium hot red or green chili, chopped
- Pound or blend all curry paste ingredients. Add 1-2 tbsp water (I used 2 tbsp of water) to get paste moving, if necessary.
- Cut pork into 2.5-3cm pcs. Peel pineapple, cut it into 4 wedges lengthways, slice away core and cut fruit into chunks.
- Heat 2 tbsp oil in a wide-based pan or wok, add half of pork pcs and brown lightly on all sides. Set aside on a plate and repeat remainder.
- Add remaining oil and curry paste to pan or wok and fry gently over a medium heat for 2-3 mins till it starts to smell aromatic. Return pork to the pan with 300ml water, part-cover and leave to simmer gently for 1 hr.
- Uncover, add grated coconut, pineapple and coconut milk and simmer with lid off for a further 15 mins.
- Add fish sauce, sugar and tamarind paste, then stir in basil. Season to taste with salt and serve with wild rice.