HungryForever

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

Ingredients

olive oil
2pounds pork neckcut into 1-inch chunks
1 onionpeeled and thinly sliced
One 14-ounce can coconut milk
3cups chicken stock
1 Tbsp palm sugar or brown sugar
1 ½ Tbsp soy sauceto taste
1 ½ Tbsp fish sauceto taste
Sea salt and freshly ground black pepper
Riceto serve

FOR THE CURRY PASTE

1 lemongrass stalkcrushed and finely chopped
2 kaffir lime leavesshredded
1 –2 red chilesseeded and finely chopped, to taste
1piece ½-inchof fresh gingerpeeled and grated
3 garlic clovespeeled and roughly chopped
1tsp ground cinnamon
2tsp ground coriander
Sea salt and freshly ground black pepper
2 Tbsp. olive oil

FOR THE MANGO SALSA

1 mangonot too ripe, peeled and finely diced
1 small red onionpeeled and finely diced
leaves Small bunch of cilantroroughly chopped
2 Tbsp chopped toasted peanuts
Juice of 1 lime
1 red chileseeded 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.