Prep time: 30 mins
Cooking time: 210 mins
*Modify for low Fodmap:
- Replace coconut water with water
- Remove coconut flesh
- Remove asian red shallots
- Remove garlic
- Only use green part of spring onion
You will need:
- 600g of Otway Pork Neck - cut into large chunks
- 3tbsp of Spiral Peanut Oil
- 500ml of coconut water
- 2 cardamom pods bruised
- 500ml of chicken stock
- 4 kaffir lime leaves (torn)
- 100g frozen coconut flesh (shredded)
- 2 tbsp of Spiral Rice Malt Syrup
- 1 drizzle of gluten free fish sauce (to taste)
- 1 lime (juiced)
- 1 bunch of snake beans ( cut into 4cm lengths)
- 100g of baby spinach (washed)
- 1tsp cumin seeds
- 1 1/2tsp coriander seeds
- 2 white peppercorns
- 10g of belacan shrimp paste (toasted)
- 50g galangal or ginger ( 6cm pieces)
- 3 asian red shallots
- 6 cloves of garlic
- 2tsp of Spiral Sesame Oil
- 1 bunch of coriander (roots and leaves cleaned, washed and reserved)
- 4 scud green chilies
- 4 long red chillies
- 1.2 tsp of sea salt
For the curry paste, place cumin seeds, coriander seeds and white peppercorns into a dry frying pan and toast for 1-2 minutes or until fragrant. Transfer to a small bowl and place the pan back on the heat. Wrap the belcan in a sheet of foil to make a parcel and place in the hot pan, cooking for a minute or two on each side or until fragrant. Remove from heat.
Place galangal, red shallots, garlic, toasted spices, sesame oil and belcan into the the food processor. Roughly chop the coriander root and add to the food processor along with the chilli’s and spring onions. Process until the paste is smooth.
Place the pork neck into a bowl, add the paste. Make sure the pork is coated by tossing it around in the bowl. If you have the time leave for an hour or 2, preferably overnight.
Heat a large frying pan over a medium high heat, pour in peanut oil and when hot, cook pork pieces on all sides to seal. You do not want too much colour on the pork. Transfer to a large stockpot.
Add approximately 100 mls of coconut water to the pan you cooked the pork in and cook for 30-60 seconds ensuring to scrape all the excess paste into the water and pour into the stock pot. Add remaining coconut water, cardamom, chicken stock and lime leaves, stir to combine. Bring to the boil then reduce heat to simmer for 3-3 ½ hours or until the pork is so tender it flakes when pushed with a fork or spoon.
Add scraped coconut and season with rice malt syrup, fish sauce and lime juice to taste. Just before serving add snake beans, spinach and coriander leaves, stirring to combine. Leave to cook for a minute or two, or until spinach is wilted and snake beans are tender but not soft.
Serve curry in deep serving bowls and garnish with more coriander leaves if desired.