Name: Pork neck curry with roast peanuts and pineapple relish
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 6
Ingredients: 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

Pork neck curry with roast peanuts and pineapple relish

Australian Gourmet Traveller recipe for pork neck curry with roast peanuts and pineapple relish by The Cape Wine Bar in Dunsborough, WA.

Serves 6

Prep

30M

Cook

Total

2H 30M

“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

To request a recipe, write to Fare Exchange, , 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.

Ingredients

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

Main

1.Place pork neck in a non-reactive shallow dish, cover with soy sauce and refrigerate to marinate for 30 minutes.

2.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).

3.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.

4.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.

5.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.