|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|
|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|
|Pineapple, sliced as thinly as possible||1 each|
|Cilantro leaves, picked||1 cup|
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.