Curry Pork Neck Southern Style
| Paste | |
| 7g | Dried bird’s eye chillies, Soaked in water, finely chopped |
| 10g | Very spicy chillies, finely chopped |
| 7g | Garlic |
| 10g | Red onion, finely chopped |
| 1 | Coriander root |
| 4g | Galangal ginger |
| 1 | Lemongrass, white only, finely chopped |
| 1Tsp | Kaffir lime skin, finely chopped |
| 3g | Black pepper corns |
| 7g | Turmeric |
| 1/2 Tsp | Salt |
| 1/2 Tab | Shrimp paste |
| Preparation | |
| 1 Tab | Vegetable Oil |
| 1 Tab | Paste (above) |
| 2 Cup | Stock |
| 130g | Pork Rib meat |
| 4 | Kaffir lime leaves |
| 1/2 Tab | Fish sauce |
| 1 Tsp | Palm sugar |
- Place black pepper in the mortar and pound to a powder
- Add dried chillies and salt and pound to a paste
- Add very spicy chillies and lemongrass and pound to a paste
- Put the rest of the paste ingredients in the mortar and pound to a paste. Put to one side
- In a wok on high heat put vegetable oil
- Put paste in pot and cook until oil changes colour
- add stock and ribs and turn to low heat
- Season with fish sauce and palm sugar. Taste and adjust
- Add kaffir lime leaves and serve