Jungle Pork Curry


*This recipe was created for 8 servings. To adjust the serving quantity, enter a new yield (8 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

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IngredientsQuantities
Jungle Pork Curry
Grapeseed oil 2/3 cup
Shallots, sliced 5 oz
Lemongrass, trimmed and sliced 5 oz
Thai Kitchen Green Curry Paste 12 tbsp
Green jalapenos, sliced and only ½ of the seeds removed 2 each
Ginger, peeled and sliced 1 each
Shrimp paste 1 1/2 tbsp
Club House Garam Masala 6 tbsp
Lime leaves, stemmed and minced 6 each
Cilantro 1/2 bunch
Garlic cloves, roughly chopped 4 each
Pork cheek or shoulder, cut into large (5-8 cm / 2-3”) pieces 4 1/2 lb
Chicken stock, at a simmer 2 L
Tinned tomatoes, crushed 2 cups
Club House Sea Salt, French Mediterranean 1/2 tsp
Garnish
Pineapple, sliced as thinly as possible 1 each
Cilantro leaves, picked 1 cup

Instructions

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.

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