Temperatures are dipping fast. It’s been raining day in, day out. Gawd – such a miserable winter this year in Melbourne. But this should not stop me from making some heartwarming dish and so, these cold cold nights call for curry curry curry!
Curries are one of the most versatile dish that I grew up with in Malaysia and with the incorporation of a lot of complex flavours, there are just so much you can do with curry. Not all curries are spicy (although I love spicy dishes) but sometimes, you can just make it a tad sweet as well, so my lil’ one can try. This dish is a great example of that. Definitely my go-to curry for a heartwarming dinner for the family. Ooh La La – even lil’ one gave a good thumbs up!
So, tell me, what curry dish are you addicted to?
Tamarind Pork Belly Curry (adapted from Donna Hay magazine)
1 kg boneless pork belly, skin on, cut into 3 cm squares (roughly about 12 pcs)
freshly cracked black pepper
2 tbsp coriander seeds
1 tsp cumin seeds
3 long red chillies, roughly chopped
4 cloves garlic, roughly chopped
6 shallots, roughly chopped
4 coriander roots, cleaned thoroughly, roughly chopped
30 g ginger, peeled and roughly chopped
1 lemongrass, white part only, sliced
1/4 cup dark palm sugar, finely chopped
1/4 cup kecap manis
1/2 cup thai basil leaves, roughly chopped
1 tbsp peanut oil
1/2 cup tamarind pulp
400 ml coconut cream
mixed micro herbs and thai basil leaves, for garnish
1. Preheat oven to 200 celsius. Place the cut pork on a large baking tray with skin-side down. Sprinkle with sea salt and cracked black pepper. Roast for 45 mins or until golden and crispy.
2. While pork is roasting, make the curry paste. In a small frying pan, toast the coriander seeds and cumin seeds over medium heat. Toast for about 2-3 mins or until fragrant.
3. Transfer to a food processor and process until ground. Add chilli, garlic, shallots, coriander root, ginger, lemongrass, palm sugar, kecap manis, basil leaves and peanut oil. Process until a smooth paste consistency. Place in a bowl with tamarind. Mix well to combine.
4. Cook the paste in a wok over high heat for 5 – 6 mins. Add coconut cream and cook for a further 5 mins or until thickened. Pour the sauce in large bowls, top with roast pork and garnish with herbs and basil leaves. Serve with steamed rice.