Chefs' Recipes

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.
Pork neck curry with roast peanuts and pineapple relish

Pork neck curry with roast peanuts and pineapple relish

Ben Dearnley
6
30M
2H
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

Curry paste
Pineapple relish

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.

This recipe is from the January 2010 issue of .

Notes

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