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PORK NECK CURRY RECIPE

Name: PORK NECK CURRY WITH MANGO SALSA
Yield: 6
Ingredients: Olive oil; 2 pounds pork neck (cut into 1-inch chunks); 1 onion (peeled and thinly sliced); One 14-ounce can coconut milk; 3 cups chicken stock; 1 Tbsp palm sugar or brown sugar; 1 ½ Tbsp soy sauce (to taste); 1 ½ Tbsp fish sauce (to taste); Sea salt and freshly ground black pepper; Rice (to serve); 1 lemongrass stalk (crushed and finely chopped); 2 kaffir lime leaves (shredded); 1 –2 red chiles (seeded and finely chopped, to taste); 1 piece ½-inchof fresh ginger (peeled and grated); 3 garlic cloves (peeled and roughly chopped); 1 tsp ground cinnamon; 2 tsp ground coriander; Sea salt and freshly ground black pepper; 2 Tbsp olive oil; 1 mango (not too ripe, peeled and finely diced); 1 small red onion (peeled and finely diced); leaves Small bunch of cilantro (roughly chopped); 2 Tbsp chopped toasted peanuts; Juice of 1 lime; 1 red chile (seeded and finely chopped); Sea salt and freshly ground black pepper

2 years ago

March 5, 2023

Gordon Ramsay Fanclub

PORK NECK CURRY WITH MANGO SALSA

This has got to be my favorite curry in the world: all those zingy Thai flavors with one of the most overlooked cuts of pork, and topped off with a really fresh, light mango salsa. Don’t be put off by the long list of ingredients: this is one of those dishes that takes a bit of setting up, but then bubbles away on its own.

Servings

MetricUS Imperial

Ingredients

olive oil
2 pounds pork neck cut into 1-inch chunks
1 onion peeled and thinly sliced
One 14-ounce can coconut milk
3 cups chicken stock
1 Tbsp palm sugar or brown sugar
1 ½ Tbsp soy sauce to taste
1 ½ Tbsp fish sauce to taste
Sea salt and freshly ground black pepper
Rice to serve

FOR THE CURRY PASTE

1 lemongrass stalk crushed and finely chopped
2 kaffir lime leaves shredded
1 –2 red chiles seeded and finely chopped, to taste
1 piece ½-inchof fresh ginger peeled and grated
3 garlic cloves peeled and roughly chopped
1 tsp ground cinnamon
2 tsp ground coriander
Sea salt and freshly ground black pepper
2 Tbsp. olive oil

FOR THE MANGO SALSA

1 mango not too ripe, peeled and finely diced
1 small red onion peeled and finely diced
leaves Small bunch of cilantro roughly chopped
2 Tbsp chopped toasted peanuts
Juice of 1 lime
1 red chile seeded and finely chopped
Sea salt and freshly ground black pepper

Servings

MetricUS Imperial

Ingredients

olive oil
2 pounds pork neck cut into 1-inch chunks
1 onion peeled and thinly sliced
One 14-ounce can coconut milk
3 cups chicken stock
1 Tbsp palm sugar or brown sugar
1 ½ Tbsp soy sauce to taste
1 ½ Tbsp fish sauce to taste
Sea salt and freshly ground black pepper
Rice to serve

FOR THE CURRY PASTE

1 lemongrass stalk crushed and finely chopped
2 kaffir lime leaves shredded
1 –2 red chiles seeded and finely chopped, to taste
1 piece ½-inchof fresh ginger peeled and grated
3 garlic cloves peeled and roughly chopped
1 tsp ground cinnamon
2 tsp ground coriander
Sea salt and freshly ground black pepper
2 Tbsp. olive oil

FOR THE MANGO SALSA

1 mango not too ripe, peeled and finely diced
1 small red onion peeled and finely diced
leaves Small bunch of cilantro roughly chopped
2 Tbsp chopped toasted peanuts
Juice of 1 lime
1 red chile seeded and finely chopped
Sea salt and freshly ground black pepper

Instructions

First make the curry paste. Combine the lemongrass, shredded lime leaves, chiles, ginger, garlic, cinnamon, and coriander with a good pinch of salt and a generous grinding of pepper in a small food processor. Process to a smooth paste, then add the oil to thin it slightly.
Heat a glug of oil in a heavy-bottomed pan over medium heat and brown the pork neck (you may have to do this in batches, depending on the size of your pan) for about 5 minutes until colored all over. Remove and set aside. Add a little more oil to the pan, then add the onion and cook for 3–4 minutes until tender and beginning to color on the edges.
Add the curry paste, stirring it around until aromatic and well mixed into the onions. Return the pork to the pan, stir to coat in the curry paste, then add the coconut milk. Stir thoroughly, scraping up any bits stuck to the bottom of the pan.
Add the chicken stock, mixing well, then stir in the sugar, whole lime leaves, soy sauce, and fish sauce. Taste and adjust the flavors as necessary, adding more soy, and/or fish sauce along with salt and pepper if needed. Bring to a boil, then simmer gently for 1 hour, stirring occasionally until the sauce is thick and flavorful and the pork is tender.
Meanwhile, mix together the salsa ingredients and season with salt and pepper to taste. Serve the curry with rice topped with the mango salsa.

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PORK NECK CURRY RECIPE

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PORK NECK CURRY RECIPE

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