The first school term break of the year is over and the cooking marathon as well. I will be back to cooking full on only for dinner and savoring leftovers for lunch. Early mornings are back prepping packed meals and snacks for the boys. Oh yeah, life is awesome.
Anyhoo, I am sharing my basic no-fuss curry recipe that I use with either pork or chicken and is always a hit with my boys.
- 500g rindless pork belly, cut into bite-size pieces
- A thumb of ginger, sliced thinly and smashed to release flavor
- 2 tbsp. good quality (mild) curry powder
- 1 large potato, cut into wedges
- Approx. 1 ½ cup chicken or beef stock
- 1 small red capsicum, diced (optional)
- Approx. ½ to 1 cup coconut milk or cream
- Approx. 2 tbsp. fish sauce
- 1 tbsp. brown sugar
- 1 chili, chopped (optional)
- A handful of coriander sprigs (omit if you're a coriander-hater)
- Heat about 2 tbsp. of oil in a deep saucepan while slicing ginger. Then throw them into the saucepan and cook over low heat until aromatic. In the meantime, prepare cutting the pork.
- When done, add pork over medium heat and toss until browned. In between tossing, peel and cut potatoes.
- Add curry powder and toss to coat pork evenly for about a minute. Add fish sauce and sauté for a minute. Add potatoes and cook for another minute.
- Add stock and cover with a lid. Bring to boil then simmer for about 15 minutes. Add coconut cream and continue to cook for another 15 minutes. Add the capsicums before the last 5 minutes. If potatoes are cooked after 20 minutes of cooking time, scoop them out and set aside.
- When pork is tender and the sauce is creamy, add brown sugar (and chili for a little kick). Stir and cook for another minute with the lid on. Turn off the heat. Taste. Season with fish sauce if necessary.
- Transfer to a serving bowl. Add coriander sprigs and stir to combine. Scoop over steamed rice and garnish with more coriander sprigs. Om nom nom nom.
I just love my pork with a bit of melt-in-you-mouth fat. And lots of coriander.