Slow Cooked Pork and Pineapple Panang Curry
Prep time 20 minutes Cook time 2 hours 30 minutes
Serves 6 people
- •⅓ cup fish sauce
- •700g pork scotch fillet, cut into 3 cm pieces
- •1/3 cup peanut oil
- •4 red eschallots, thinly sliced
- •1tbs crunchy peanut butter
- •¼ cup (70g) good quality Panang curry paste
- •6 kaffir lime leaves
- •225g canned bamboo shoots
- •800ml coconut milk
- •1 bunch broccolini
- •1 red capsicum, cut into 3cm pieces
- •½ pineapple, cut into large 1.5cm round slices
- •2 tsp caster sugar
- •1 bunch Thai basil, leaves picked
- •Steamed jasmine rice to serve
- 1.Place pork and 2 tablespoons fish sauce in a snap lock bag and chill overnight to marinate.
- 2.The next day, line a tray with baking paper.
- 3.Heat 1 tablespoon of oil in a heavy based saucepan over high heat. Add 1/3 pork pieces and cook, turning halfway, for 4 minutes or until golden brown. Transfer to lined tray, return pan to heat and continue with remaining pork.
- 4.Add remaining 1 tablespoon of oil to pan. Add onions and cook, for 3 min or until softened.
- 5.Add peanut butter and curry paste and cook, stirring constantly, for 1 minute or until darkened slightly.
- 6.Return pork to pan and stir to coat in paste.
- 7.Add coconut milk, kaffir lime leaves and bamboo shoots and stir to combine.
- 8.Bring mixture to the boil then reduce heat to very low and cook for 2 hours or until pork is tender.
- 9.Meanwhile, heat a large non-stick frypan over high heat.
- 10.Coat pineapple in sugar.
- 11.Working in batches add to pan with 2 teaspoons of fish sauce and cook for 2 minutes each side or until caramelised and golden. Set aside and continue with remaining pineapple.
- 12.Bring a large saucepan of water to the boil. Heat a frypan over high heat, blanch broccolini and capsicum for 2 minutes then transfer to hot frypan and cook for 2 minutes or until capsicum is charred slightly.
- 13.Add capsicum in the last 5 minutes of cooking.
- 14.To serve, add broccolini to curry, scatter with basil and serve with steamed rice alongside.