Tuesday, November 22, 2005

Pork Curry

Pork and bamboo shoots

2 medium pork chops, bone in, cut into 6 or so pieces each
1 Tbsp sugar
1 tsp shrimp paste
2 Tbsp peanut oil
1/2 Tbsp sambal olek
1/2 Tbsp Sriracha sauce
1 Tbsp fermented soybean and chili sauce
1/2 to 1 Tbsp Chinese soy
1 Tbsp Thai pickled garlic cloves
2 cups bamboo shoot tip ( mine were in a vac sealed package), cut to manageable size.


Mix the pork and the sugar.
On mediun high, heat the shrimp paste and oil in a heavy bottomed fying pan. When it is sizzling happily, stir well with a wooden spoon to break it apart, then add the sambal and sriracha. Stir fry 20 seconds then turn the heat to high and add the pork, cooking on all sides until well coloured. Add the rest of the ingredients and 1 to 2 cups water. Cover and reduce heat. Simmer 20-30 minutes until tender and the sauce has reduced, the fat should emulsify into the sauce. Add more sugar if you think it needs it. Serve with a simple veg side dish and plain rice.
Have the feeling it would be good with peanuts as well.
I was trying to find an herb to pair with this dish and didn’t want to put coriander (because I use coriander on everything, and still always manage to have a rotten bunch in the fridge).. does anyone have any suggestions..?

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