Name: Pork jungle curry
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 1
Cuisine: asian
Ingredients: 18.20 gm peanut oil; 600g pork scotch (neck), cubed; 1 large brown onion, thickly sliced; 2 tsp finely grated galangal; 1 lemongrass stalk, trimmed, finely chopped; 87.50 gm red curry paste; 510.00 gm chicken style liquid stock; 2 makrut lime leaves, torn; 1 tsp drained green peppercorns in brine, rinsed; 250g pumpkin, peeled, cut into 2cm cubes; 1 large red capsicum, cut into 2cm cubes; 150g snake beans, sliced; 125.00 ml Thai basil leaves; 600.00 gm steamed white rice, to serve (see note)

Pork jungle curry

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Prep Time:
25 minutes

Cook Time:
60 minutes

Total Time:
85 minutes

Ingredients:

18.20 gm peanut oil
600g pork scotch (neck), cubed
1 large brown onion, thickly sliced
2 tsp finely grated galangal
1 lemongrass stalk, trimmed, finely chopped
87.50 gm red curry paste
510.00 gm chicken style liquid stock
2 makrut lime leaves, torn
1 tsp drained green peppercorns in brine, rinsed
250g pumpkin, peeled, cut into 2cm cubes
1 large red capsicum, cut into 2cm cubes
150g snake beans, sliced
125.00 ml Thai basil leaves
600.00 gm steamed white rice, to serve (see note)

Instructions:

In a large saucepan, heat oil over high heat. Sear the pork until browned, about 4 to 5 minutes. Toss in onion, galangal, and lemongrass. Stir and cook until onion is lightly browned, around 2 minutes. Add curry paste and cook until fragrant, about 30 seconds.
Pour in the stock and add the lime leaves and peppercorns. Bring the mixture to a boil, then reduce the heat to medium-low. Simmer for 30 minutes without a lid. Add the pumpkin, capsicum, and beans, and continue cooking for 20 minutes until the pork and pumpkin are tender.
Garnish with fresh basil leaves and enjoy with a side of fluffy steamed rice.

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