Pork curry
Curry paste made by blending in the food processor course or fine as desired:
1 medium red onion
50 mm ginger
6 cloves garlic
1 bunch of coriander
1 fresh deseed green chili
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Cut ½ pork shoulder weighting more or less 2.5 kg into three or four pieces
Fry or barbecue until it is brown
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In a large casserole fry the spice paste until it is brown
Then add the following:
The pork shoulder
250ml red or white wine
Up to 250 ml red wine vinegar apricot orange or pineapple juice
½ to 1 handful of curry leaves if desired
A stick of cinnamon
1 teaspoon black peppercorns
1 teaspoon fennel seeds
2 star anise
A few bay leaves
A few splashes light soy sauce
A few splashes of liquid smoke
Bake for 1 to 3 hour with the lid on
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pineapple and mango pickle
in a medium fry pan fry in a little oil fry for a minute or so:
1 small teaspoon mustard seeds and / or Szechuan pepper
A few curry leave if desired
¼ to ½ teaspoon chili powder if desire
Add the following and half cook:
1 small diced pineapple
1 diced under ripe mango
The juice of one lemon or orange
A tablespoon zest if desired
