Recipes
Date posted: 27/09/2022
Ingredients
| Cayenne pepper | 8g |
| Coconut milk | 200ml |
| Chicken stock mix | 200g |
| Cinnamon sticks | 10g |
| Extended life vegetable oil | 40ml |
| Garam masala | 40g |
| Paprika | 10g |
| Sea salt | 10g |
| Tomato paste concentrate | 40g |
| Sweet tamarind sauce | 200g |
| Farmstead Red Tractor Pork Shoulder (diced, chilled) | 1 case |
| Garlic (pre-packed, chilled) | 20g |
| Green chillies (chilled) | 30g |
| Lemongrass (chilled) | 20g |
| Root ginger (chilled) | 20g |
| Red onion (chilled) | 400g |
Method
- Place the pork into a mixing bowl and add the roasted curry powder, cayenne and tamarind. Marinate for 24 hours.
- Heat oil in a frying pan, and then add the sliced onions until they have softened. Add the garlic, cinnamon stick, paprika, lemongrass and green chilli. Cook for around 10-15 minutes and then add the tomato puree and cook for 10 minutes.
- Heat another frying pan, and seal the pork over a high heat. Sauté until it is coloured. Once done, add this to the onion mix. Add chicken stock and the marinade from the pork and simmer for 40-50 minutes until the pork is tender.
- Add the coconut milk and simmer until it has thickened and the pork is lightly falling apart. Check the seasoning and add salt if required.