My Northern Thailand Jungle Curry
1kg pork shoulder
10 cloves garlic, made into a paste
60g ginger, grated
20g palm sugar at least, should be to taste
3 tbsp fish sauce at least
Tamarind soaked in water, to taste
3 tbsp red curry paste
1 litre chicken stock
½ cup cherry tomatoes
Garnish with crispy shallots and micro coriander
Blanch pork in hot water for a few seconds. The piece of pork should change colour, but not cook. (It seals in a lot of juices)
In a mortar and pestle smash ½ garlic and all the ginger into a paste.
Fry these in oil until golden.
Add red curry paste and cook until aromas are released.
Add pork (cubed). Add whole (if large ½) shallots and remaining garlic.
Put palm sugar, fish sauce and tamarind water.
Pour chicken stock to cover and simmer for 2 hours or until the pork is very tender, adding stock if needed. With 15 minutes to go add cherry tomatoes.
Serve with rice.