RED PORK & LYCHEE CURRY

PREP + COOK TIME 2 HOURS SERVES 4

565g can seeded lychees in syrup

2 tablespoons peanut oil

1.5kg pork belly ribs, rind removed, halved

1 large brown onion (200g), sliced thinly

2 cloves garlic, crushed

1/3 cup (100g) red curry paste

400ml can coconut milk

1 cup (250ml) chicken stock

2 fresh kaffir lime leaves

2 tablespoons fish sauce

125g baby corn, halved lengthways

400g baby carrots, trimmed, peeled

227g can water chestnut slices, drained, rinsed

200g snow peas, trimmed

1/3 cup (25g) fried shallots (see tip)

1/3 cup loosely packed fresh coriander leaves

2 limes, cut into wedges

1 Preheat oven to 180°C/160°C fan. 2 Drain lychees over a medium bowl; reserve ⅓ cup of syrup and lychees separately. Refrigerate reserved lychees.

3 Heat half the oil in a large flameproof casserole dish over high heat; cook pork, in batches, for 3 minutes or until browned all over. Remove from dish.

4 Heat remaining oil in same dish over low heat; cook onion and garlic for 3 minutes, stirring, until onion is soft. Add curry paste; cook, stirring, for 2 minutes or until fragrant. Return pork to dish with coconut milk, stock, lime leaves, sauce and reserved syrup; bring to the boil.

5 Cover dish, transfer to oven; cook for 1 hour. Add the corn and carrots; cover, return to oven. Cook for a further 30 minutes or until pork and vegetables are tender.

6 Discard lime leaves. Add reserved lychees, water chestnuts and snow peas to dish; simmer, uncovered, on stovetop, for 5 minutes or until snow peas are tender. Season to taste. Serve curry topped with fried shallots and coriander. Accompany with lime wedges.

SERVING SUGGESTION

Serve with steamed jasmine rice.