Heo Ca Ri - Curry with braised pork

Name: Heo Ca Ri - Curry with braised pork
Cook time: 2 h
Total time: 2 h
Yield: 3
Ingredients: 10 large dried red chillies; 1 small piece of galangal, ginger and turmeric; 6 Sticks of lemongrass; 1 big red onion; 2 Garlic cloves; 1 TABLESPOON Coriander seeds; 2 TEASPOONS whole cumin; 3 Star Anise; 1 piece(s) (approx. 2 cm) Cinnamon stick; 5 Cloves; 2 Cardamom Capsules; 1 TABLESPOON Tamarind pulp; 500 g Pork neck; 2 TABLESPOONS Oil; 100 g roasted peanuts; 2 TABLESPOONS Palm sugar* or brown sugar; 4 TABLESPOONS Fish sauce; 500-600 ml Poultry stock (glass)

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 3

10 large dried red chillies
1 small piece of galangal, ginger and turmeric
6 Sticks of lemongrass
1 big red onion
2 Garlic cloves
1 TABLESPOON Coriander seeds
2 TEASPOONS whole cumin
3 Star Anise
1 piece(s) (approx. 2 cm) Cinnamon stick
5 Cloves
2 Cardamom Capsules
1 TABLESPOON Tamarind pulp
500 g Pork neck
2 TABLESPOONS Oil
100 g roasted peanuts
2 TABLESPOONS Palm sugar* or brown sugar
4 TABLESPOONS Fish sauce
500-600 ml Poultry stock (glass)

Directions

1
For the curry paste cut the chillies lengthwise and remove the seeds. Soak in warm water for about 30 minutes. Peel galangal, ginger and turmeric and chop roughly. Score lemongrass lengthwise, remove the outer leaves and cut the stalks into rings.
2
Peel and chop the onion and garlic. Drain and squeeze out the chillies. Puree the prepared ingredients with a hand blender to a fine paste. If the paste is too firm, add some water if necessary.
3
Roast the spices in a wok or pan without fat at medium heat for 2-3 minutes until they start to smell nice and aromatic. Grind them in a mortar to a fine powder. Stir the powder into the paste.
4
For the curry, dissolve tamarind pulp in 100 ml hot water, then pass through a fine sieve. Wash the meat, dab dry and cut into cubes of about 2 cm. Heat the oil in a large pot.
5
Stir-fry the meat and curry paste together for 5-6 minutes until the curry smells aromatic.
6
Add the peanuts, palm sugar, fish sauce, tamarind puree and 500 ml stock, bring to the boil and braise at low heat for 1-1 1⁄4 hours until the meat is tender - this can be a little faster or take longer.
7
If the curry becomes too thick, dilute with a little broth. Season to taste with fish sauce and palm sugar. Jasmine rice tastes good with it.