Pork and Gooseberry Curry แกงคั่วหมู

Pork and Gooseberry Curry แกงคั่วหมู

East meets West with the most fantastic result. The gooseberries are growing in abundance and the most perfect souring agent, replacing the more traditional tamarind. The curry is spicy, aromatic, salty, sour and is perfect with hot Jasmine rice.

   Preparation:

1kg pork belly, cut into 2cm slices, seasoned with salt and pepper.

4-5 cloves crushed garlic.

4 sliced shallots.

6cm galangal, sliced.

2 stalks lemongrass, cut into chunks.

A small bunch coriander.

4-5 kaffir lime leaves.

10-15 dry chillies.

100g gooseberries, topped and tailed.

200g cooked fine beans.

   Sauces.

1tsp shrimp paste.

500ml water.

In a casserole pan, cook, without oil,

-pork pieces, with

-1tsp turmeric powder,

-garlic,

-shallots.

-galangal,

-lemongrass,

-shrimp paste,

-1tsp salt.

Cook, stirring occasionally, until the meat pieces have brown, add

-the remaining vegetables (not the beans),

-water.

Cover with a lid.

Leave to simmer for around 2 hours or until the meat is tender and flaking.

Add 1tbsp palm or brown sugar.

Stir through cooked beans.

Taste and adjust the seasoning. You may need more fish sauce.