This recipe was created for Club House for Chefs by: David Hawksworth, Chef Owner of Hawksworth Restaurant in Vancouver.
For the Jungle Pork Curry: Combine oil, shallots, lemongrass, Club House Thai Kitchen Curry Paste, garlic, ginger, shrimp paste, Club House Garam Masala, cilantro and lime leaves in the bowl of a food processor and pulse until smooth. Transfer pork to a large bowl, add marinade and mix thoroughly to coat. Cover and transfer to the refrigerator for 12-24 hours. Transfer pork and marinade to a large saucepan or Dutch oven on medium heat and cook, stirring frequently, for 20 minutes. Add the stock and the tomatoes, stir well, and return to a simmer. If the pork is not completely covered, add water (1 L) and stir again. Cook uncovered on lowest possible heat until meat is tender and yields easily when pierced with a fork – about 2 hours. Adjust seasoning to taste.
For Serving: In a small/medium sized skillet, place jungle pork curry and garnish with pineapple and cilantro.
