Text 283, 94 rader
Skriven 2010-08-17 06:54:00 av Dave Drum (43964.cooking)
Ärende: SF Gate 214
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Northern Thai Pork Curry
 Categories: Oriental, Curry, Pork, Chilies, Citrus
      Yield: 5 servings
 
      2    Stalks lemongrass; sliced
           - thin
      1 sl Fresh galangal; minced
      1 tb Sliced cilantro root
      4    Dried chilies; in pieces
      1 ts Kosher salt
      6 cl Garlic; peeled, chopped
      2    Shallots; peeled, chopped
      1 tb Shrimp paste
      2 ts Thai curry powder
      3 sm White onions; peeled,
           - quartered
     10 cl Garlic; peeled
  1 1/2 lb Pork belly or Boston butt;
           - into 1 1/2" cubes
      1 c  Tamarind water *
      2 tb Palm sugar + more to taste
      3 c  Chicken or pork stock; as
           - needed
      3 tb Fresh lime juice
           Fish sauce
           Fried pork rind
           - (chicharron); garnish
           Fresh ginger; julienned,
           - garnish
           Pickled garlic; garnish
           - (opt)
 
  Instead of making your own curry foundation from the first
  five ingredients, you can substitute 1 1/2 tablespoons
  purchased red curry paste. You might need to go to a store
  that carries a wide range of Asian foods, such as 99 Ranch,
  for some of these ingredients.
  
  Put lemongrass, galangal, cilantro root and chiles into a
  mortar and pestle (or a blender or food processor), add
  salt and pound until the fibers of the lemongrass and
  galangal are broken down and you have a paste. Add the 6
  cloves chopped garlic, shallots and shrimp paste, and pound
  or process into a paste. Slowly add about 2 tablespoons of
  water, as necessary, to smooth the mixture. Get it as smooth
  as you can, then stir in the curry powder.
  
  Combine this paste, onions, 10 cloves garlic and pork belly
  in a work bowl. Add tamarind water and palm sugar and allow
  to marinate for up to 1 hour.
  
  Transfer pork and marinade to a heavy-bottomed Dutch oven,
  add stock to cover and bring to a boil over high heat. Cover
  and reduce heat to medium; simmer for 1 hour, or until pork
  is fork tender. Adjust sweet/sour balance by adding lime
  juice and more palm sugar, if necessary. Add fish sauce if
  not salty enough.
  
  Uncover, raise heat to medium-high, and cook until the liquid
  is reduced, but the meat is still moist, about 11/2 more hours.
  Stir frequently, and lower the heat as the sauce reduces, or
  the stew will start to burn on the bottom. Serve with fried
  pork rind, ginger and pickled garlic.
  
  Serves 4 to 6
  
  * Note: To make tamarind water, slice a 2-inch-wide strip of
  a rectangular dried tamarind brick (available at Asian or
  Latino grocers) and place in about 1 cup of tap water.
  Knead the tamarind to work the meat into the water. It
  will be dark brown. Strain out the seeds and fibrous
  elements and use the remaining water.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 26 September 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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