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Gourmet Traveller Signature Collection tableware by Robert Gordon

We’ve teamed up with pottery house Robert Gordon to create a range of tableware – introducing the Gourmet Traveller Signature Collection.

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Pork neck curry with roast peanuts and pineapple relish


You'll need

1 pork neck (about 1.1kg), cut into 2.5cm pieces 250 ml (1 cup) light soy sauce 800 ml coconut milk 6 star anise 2 pieces cassia bark 10 kaffir lime leaves, coarsely torn 60 ml (¼ cup) fish sauce, or to taste 2 tbsp vegetable oil 30 gm light palm sugar, or to taste ½ long red chilli, finely chopped, plus extra (thinly sliced), to serve 250 ml (1 cup) coconut cream 1 cup (firmly packed) Thai basil To serve: steamed jasmine rice and coriander   Curry paste 2½ tbsp each coriander and cumin seeds 1 piece cassia bark 1 tsp whole white peppercorns ½ tsp ground cloves 1½ tsp finely grated nutmeg 3 long dried red chillies, soaked in warm water until softened 5 golden shallots, thinly sliced 5 garlic cloves, thinly sliced 25 gm (5cm piece) galangal, finely grated 1 lemongrass stalk, white part only 3 coriander roots, scraped 120 gm roasted peanuts, coarsely chopped, plus extra to serve 1½ tbsp sweet paprika   Pineapple relish 55 gm (¼ cup) caster sugar 2 tsp fish sauce 300 gm (about ¼) pineapple, diced ½ cup (loosely packed) coriander 1 tbsp each coconut vinegar and lime juice 1 long red chilli, finely chopped 3 red shallots, thinly sliced 2 kaffir lime leaves, stalks removed, thinly sliced

Method

  • 01
  • Place pork neck in a non-reactive shallow dish, cover with soy sauce and refrigerate to marinate for 30 minutes.
  • 02
  • Meanwhile, combine coconut milk, star anise, cassia, half the lime leaves, 40ml fish sauce and 500ml water in a saucepan over medium heat, bring to a gentle simmer, add pork and simmer until tender (1-1¼ hours), strain and set aside (reserve 250ml liquid).
  • 03
  • Meanwhile, for curry paste, dry-roast coriander, cumin and cassia bark until fragrant (2-3 minutes). Transfer to a mortar and pestle, add peppercorns and cloves and pound until finely ground. Transfer to a bowl and set aside. Pound remaining ingredients in a mortar and pestle to a fine paste (4-5 minutes), add to spice mixture and combine well. Curry paste will keep refrigerated in an airtight container for 2-3 days.
  • 04
  • For pineapple relish, combine sugar and 60ml water in a small saucepan over medium heat, stir occasionally until sugar dissolves then simmer until syrupy (1-2 minutes). Remove from heat and cool to room temperature. Add remaining ingredients, transfer to a non-reactive bowl and set aside.
  • 05
  • Meanwhile, heat oil in a large saucepan over medium heat, add curry paste and sauté until fragrant and starting to caramelise (7-10 minutes), add palm sugar, chilli, pork, remaining fish sauce, remaining lime leaves, pork and reserved liquid, simmer to combine (5 minutes). Add coconut cream, reduce heat to low and simmer until thick (20-25 minutes), season to taste with fish sauce and palm sugar and stir through basil. Serve topped with coriander, extra chilli and peanuts, with pineapple relish and steamed rice on the side.
This recipe is from the January 2010 issue of Australian Gourmet Traveller.

“At The Cape Wine Bar in Dunsborough, WA, recently we had the most fantastic pork curry with pineapple, chilli and coriander relish and fragrant rice. Would you ask Luke Clarke for the recipe?”
Mark Evans, via email

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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