Pork and Pineap­ple Curry

Serves 6 to 8 EASY

Wine & Dine Cookbook - - ASIAN KITCHEN -

Fra­grant, creamy and packed with rich flavours, this dish is best en­joyed with plain rice and sam­bal belachan.

1.5kg fresh pork ribs, cut into 3-inch


1 ripe pineap­ple, skinned, core re­moved

and cut into bite-sized wedges

150g red chill­ies

250g shal­lots, peeled

40g toasted shrimp paste

25g can­dlenuts

35g fresh turmeric, grated

35g galan­gal, peeled

1 to 2 tbsp oil

1 cup tamarind water (mix 3 tbsp of tamarind pulp with 235ml of water, mix well and strain)

80g rock sugar

Salt, to taste

6 stalks lemon­grass, white ends only,


1. Com­bine red chill­ies, shal­lots, shrimp paste, can­dlenuts, turmeric and galan­gal in a blender till you have a fine, smooth paste.

2. Heat oil in a saucepan over medium heat, then add in the spice paste and cook for about 15 to 20 mins, stir­ring con­stantly.

3. Add pork ribs and cook in paste for about 5 to 7 mins. Add enough water to the pan till it cov­ers the meat and bring to a boil over low heat.

4. Once the mix­ture starts to boil, add in the pineap­ple and cook till the meat is al­most done. Add tamarind water and rock sugar to the pan and con­tinue to cook till pork is ten­der. Ad­just sea­son­ing and serve im­me­di­ately.

Pork and Pineap­ple Curry

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