Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Gourmet Traveller 2017 travel trends revealed
27.04.2017

Wondering where the new in-demand destinations are? We’ve pulled the results of our Gourmet Explorer quiz to highlight the new travel hotspots worth visiting and help inspire your next overseas jaunt.

Fifty-four things that went through my mind while eating dinner at Noma Mexico
27.04.2017

"12. I'm now sitting at Noma with no shoes on. I feel like a toddler in a sandpit."

OzHarvest opens Australia’s first free supermarket for people in need
27.04.2017

"This is about dignity. This is about anyone walking through this door, taking what they need, and only giving back if they can."

Visiting the Blue Mountains farm supplying Sydney's fine diners
27.04.2017

Leaving her native Tasmania to break bread with fellow growers in the Blue Mountains is, writes Paulette Whitney, the best kind of busman’s holiday.

Expert tips for air travel with Anne Sullivan
26.04.2017

Anne Sullivan, CEO of Georg Jensen Australia, takes us through her travel routines and cabin essentials.

Westmont Pickles, Belles Hot Chicken's pickle of choice
26.04.2017

Hand-picked and hand-packed pickles to upgrade your next ploughman's lunch.

Our Hot 100 issue is out now
24.04.2017

Our Hot 100 issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

Does Newcastle have Australia’s best eclair?
21.04.2017

Nicolas Poelaert, the French chef who won praise at Brooks and Embrasse restaurants in Melbourne, is now making waves with his choux-pastry smarts in Newcastle.

Pork neck, snake bean and peppercorn curry


You'll need

1 pork neck (1.5kg), cut into 6cm pieces 250 ml homemade coconut cream (see note) 350 gm snake beans, cut into 8cm lengths 400 ml homemade coconut milk (see note) 8 kaffir lime leaves, torn, plus 2 extra, shredded, to serve 4-6 young peppercorn sprigs (see note) 40 gm light palm sugar 2 tbsp fish sauce, or to taste ½ cup (firmly packed) Thai basil 1 long red chilli, thinly sliced, to serve To serve: steamed rice or rice noodles   Curry paste 2 tsp coriander seeds 1 tsp cumin seeds ½ tsp black peppercorns 20 gm large dried chillies (about 15 chillies), soaked in warm water for 25 minutes, drained, finely chopped 1 lemongrass stalk, white part only, finely chopped 2 shallots, finely chopped 4 garlic cloves, crushed 8 red birdseye chillies, seeded 2 tsp shrimp paste 1½ tsp finely grated galangal 6 coriander roots, washed, finely chopped Rind of 1 small kaffir lime, removed with a peeler, finely chopped

Method

  • 01
  • Place pork in a large saucepan, cover with cold water, season to taste with sea salt, bring to the simmer over medium heat. Reduce heat to low and simmer until pork is tender (40-50 minutes). Remove from heat, drain, set aside.
  • 02
  • Meanwhile, for curry paste, dry-roast coriander, cumin and peppercorns until fragrant (2 minutes), then finely grind in a mortar and pestle. Transfer to a food processor, add remaining ingredients and ½ tsp salt, process to a smooth paste and set aside.
  • 03
  • Heat 150ml coconut cream in a wok until oil begins to separate (3-5 minutes). Add three-quarters of the curry paste (remainder will keep refrigerated for 1 week) and cook until fragrant (2 minutes). Add pork and snake beans, stir-fry until coated (1-2 minutes). Add remaining coconut cream and coconut milk and bring to the simmer, then add torn lime leaves, peppercorn sprigs, palm sugar and fish sauce (adjust seasoning to taste) and simmer until well flavoured (2-3 minutes), then add half the basil leaves. Serve curry scattered with remaining basil, shredded kaffir lime leaves and chilli with rice or rice noodles to the side.

Note For the best result, make your own coconut cream and milk (see below). Otherwise, use the canned versions; we recommend the Ayam brand. Young peppercorn sprigs are available fresh and in brine from Thai grocers.

To make coconut milk, Thai food authority David Thompson suggests processing the flesh in a food processor or blender until finely chopped. Gradually add 350ml hot (not boiling) water for every coconut and process to combine, then transfer to a bowl and work with your hands to extract as much flavour as possible (3-5 minutes). Strain the liquid through a muslin-lined sieve into a bowl and squeeze to extract all liquid (discard solids). One coconut processed with 350ml water yields about 350ml coconut milk. If a recipe calls for slightly more coconut milk than you've made, you can top it up with water. It can be used as full-fat milk or the coconut cream can be separated from it.

To make coconut cream, first make coconut milk, refrigerate it until the cream rises to the top, then skim the cream. If you leave the milk to separate overnight, a very thick layer of cream will rise. In this case, return about one-quarter of the cream to the milk to give it more body; whisk to re-emulsify.


Cooking the pork neck slowly before stir-frying it makes it very tender. You will need 2 mature coconuts to make the coconut milk and coconut cream for this recipe.


At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

Drink Suggestion

Medium-sweet French farmhouse cider.

Featured in

Jan 2011

You might also like...

Corn recipes

recipes

Bar H: Rob Choy

Summer barbecue recipes

recipes

Pi Yi

Barbecue recipes

recipes

Canchanchara

Mango recipes

recipes

Scottish Eggnog

Classic Australian recipes

recipes

Dulce de leche milkshake

Prawn recipes

recipes

Sparkling cherry crush

Steak recipes

recipes

Spirulina Rush

No cook recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×