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

Directions

1. Pound or blend all curry paste ingredients. Add 1-2 tbsp water (I used 2 tbsp of water) to get paste moving, if necessary.
2. Cut pork into 2.5-3cm pcs. Peel pineapple, cut it into 4 wedges lengthways, slice away core and cut fruit into chunks.
3. 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.
4. 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.
5. Uncover, add grated coconut, pineapple and coconut milk and simmer with lid off for a further 15 mins.
6. Add fish sauce, sugar and tamarind paste, then stir in basil.  Season to taste with salt and serve with wild rice.