The great thing about having friends who love to cook is that we not only share recipes, but we also share leftovers!
This fantastic flavoursome sauce was given to me by my friend Sara. All I had to do was chop and fry some pork shoulder and chuck it in the slow cooker with Sara’s magnificent sauce.
Unfortunately, you probably don’t know or live close to Sara, and even if you did, I would forbid her from giving you her leftovers because they’re mine, all mine, whoahahahahahaha.
However, I can share her recipe with you, right here, right now.
She added sweet potato to her original dish. I didn’t have any so left it out. However, I’ve included that stage of Sara’s dish for you to enjoy if you so wish.
Warning: It is a blisteringly hot bugger so de-seed the chillies if you’d like something a bit milder.
For the curry paste
2 lemon grass stalks, papery outer layers removed and roughly chopped
1 medium onion, roughly chopped
1 garlic cloves, roughly chopped
1 long red chilli, roughly chopped (remove the seeds if you want a milder curry)
Golf ball-sized piece of ginger, peeled and roughly chopped
Small bunch fresh coriander
For the pork
1 onion, sliced
1 kg boneless, rindless pork shoulder, trimmed of clumps of fat and chopped into meaty chunks
3 tbsp sunflower or vegetable oil
4 tsp garam masala
4 tsp cumin powder
1 ½ tsp turmeric powder
400ml can coconut milk
2 tbsp fish sauce
1 large sweet potato, peeled and chopped into 3 cm chunks
Juice of 1 lime
To finish: A swirl of coconut milk
Salt and freshly ground black pepper, to season
1. Put the lemon grass, onion, garlic, ginger, chilli and coriander in a food processor and whiz to a fine paste.
2. Heat 2 tbsp oil in a large frying pan and brown the pork chunks all over until slightly caramelised. Remove the pork from the pan and drain on kitchen paper.
3. Wipe pan clean and add 1 tbsp oil. Add the onion slices and cook over a low heat until translucent and tender.
4. Return the pork to the pan and stir to mix with the onions.
5. Add Sara’s curry paste, garam masala, cumin and turmeric. Stir to combine for 1-2 mins then add the coconut milk and water. Stir in the fish sauce, season with salt and pepper.
6. Pre-heat the oven to 190C/Gas 5. Transfer the pork curry mixture to a large casserole pot, cover with a lid and place in the centre of the oven for 1 hour. Just before the hour is up, add the sweet potato, stir well and cover with a crumpled sheet of baking parchment to prevent the sauce from reducing too much (thus depriving friends of tasty leftovers!)
7. Return to the oven with no lid and cook for a further 45-60 mins until the pork is very tender and the sauce is nice and thick.
8. Remove from the oven and stir in the lime juice and a swirl of coconut milk. Season with salt and pepper.
You can serve this like a traditional curry, with rice or wraps, or why not try this idea: separate the leaves from a couple of Baby Gem lettuces, then spoon chunks of lovely pork curry on the open leaves, scatter over some sliced red chillies and spring onions serve along with some spiced new potatoes. The lettuce leaves make great wraps.