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Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Burmese pork curry


The slightly sour flavour of this curry is its trademark. Use fresh tamarind pulp if you can get it - you'll need to soak it in hot water first, then strain it to remove the fibres and seeds. Otherwise use a quality pulp concentrate from an Asian grocer.

You'll need

1 tbsp peanut oil 4 garlic cloves, sliced 4 red shallots, halved 4 cm (20gm) piece of ginger, shredded 900 gm pork belly, cut into 5cm pieces, blanched in boiling water 2 large waxy potatoes, such as Dutch cream or Desiree, coarsely chopped 45 gm (1/3 cup) raw peanuts, roasted and coarsely chopped 85 gm (¼ cup) tamarind pulp 2 tbsp each fish sauce and palm sugar, or to taste To serve: coriander sprigs, thinly sliced spring onions and fried shallots To serve: steamed jasmine rice (optional)   Curry paste 2 tsp coriander seeds 1½ tsp cumin seeds 1.5 cm piece of cassia 3 dried long red chillies, soaked in hot water for 5 minutes, drained and coarsely chopped 3 cm piece of galangal, finely chopped 1 lemongrass stalk, white part only, finely chopped 1 red shallot, finely chopped 1 garlic clove, finely chopped 1 coriander root, washed ½ tsp ground turmeric 2 tsp shrimp paste, roasted in foil until fragrant

Method

  • 01
  • For curry paste, dry-roast spices, then process all ingredients in a food processor with 1 tbsp water and ½ tsp sea salt until finely ground.
  • 02
  • Heat oil in a saucepan over medium-high heat, add garlic, shallot and ginger and cook until fragrant (1-2 minutes), then add curry paste and stir occasionally until fragrant (1-2 minutes). Add pork and 750ml water and bring to the boil, cook over low heat until pork is tender (1 hour). Add potato, peanuts and tamarind and cook until potato is tender and pork is very tender (30-40 minutes). Season to taste with fish sauce and palm sugar, scatter with coriander, spring onion and fried shallots and serve, with steamed jasmine rice if you like.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Medium-sweet riesling.

Featured in

Aug 2009

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