Preparation time: 10 mins
Cooking time: 1 hour 30 mins
Ingredients needed to make Chiang Mai Pork Curry:
- 200 gm pork ribs
- 200 gm pork belly
- 3 cups ginger, roughly chopped
- 1 cup pickled garlic syrup
- 1 cup pickled garlic
- 12 red shallots, peeled
- ½ cup roasted peanuts
- 2 cups chicken stock
- 4 tbsp tamarind water
- 3 tbsp palm sugar
- 4 tbsp fish sauce
- 3 tbsp vegetables oil
For the curry paste:
- 10 dried long red chilies, deseeded, soaked and drained
- 6 tbsp garlic, chopped
- 1 tbsp galangal, chopped
- 2 tbsp ginger, chopped
- 6 tbsp lemongrass, chopped
- 2 cm cassia bark, roasted and ground
- 1 tbsp coriander seeds, roasted and ground
- 1 tbsp fresh turmeric, chopped
- 2 tsp cumin seeds, roasted and ground
- 3 star anise, roasted and ground
- 2 Thai cardamom pods, roasted and seeds ground
- 5 cloves, roasted and ground
- Large pinch of salt
For ginger-garlic paste:
- 4 garlic cloves, peeled
- 2 cm ginger, peeled
- ½ tsp salt
Cooking instructions for Chiang Mai Pork Curry:
- To make the curry paste, dump all its ingredients in a blender in two batches, along with a splash of water each time, and pulse them into a smooth, thick puree; set aside.
- Throw in the ingredients for ginger-garlic paste into a mortar and pestle and pound them into a smooth paste.
- Fill a large pot with water and bring it to a rolling boil over moderately high heat.
- Drop the meat into the boiling water and blanch for several minutes.
- Drain them out into a colander and set aside until cool enough to handle.
- Transfer the pork onto a chopping board and chop them into 2 cm chunks
- Heat a lashing of oil in a skillet and scrap out the ginger-garlic paste into the pan.
- Stir fry for several minutes or until they turn golden brown.
- Add a splodge of the curry paste into it and toss the pork cubes into the pan.
- Stir them all together until well coated and bring it to a simmer.
- Cook likewise for 6-8 minutes, stirring regularly, and stir in the pickled garlic and its syrup, ginger, shallots as well as peanuts and sprinkle the palm sugar on top.
- Add a splash each of tamarind water plus fish sauce and stir them all together until mixed well.
- Pour in the stock and continue to simmer the curry for an hour or until the pork is cooked through.
- Adjust the seasonings if necessary and serve warm alongside steamed rice.
Image credit: Wikimedia Commons