Peranakan-style Pork Curry

Ingredients

In this Peranakan adaptation of Kaeng Hang Le, we incorporate Peranakan ingredients and cooking techniques to create a unique fusion dish. While the original Thai version uses pork belly, we opt for leaner cuts of pork to suit the Peranakan preference for lighter meats. Additionally, we infuse the curry with Peranakan spices such as candlenuts, belacan (shrimp paste), and kaffir lime leaves to add depth and complexity to the flavors. The result is a tantalizing blend of Thai and Peranakan influences that will delight your taste buds. We alse have the original recipe for Kaeng hang le, so you can check it out.

• 500g (1.1 lb) lean pork, cut into bite-sized pieces 500g (1.1 lb) lean pork, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 3 shallots, finely chopped 3 shallots, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 lemongrass stalks, bruised 2 lemongrass stalks, bruised
• 2 kaffir lime leaves 2 kaffir lime leaves
• 2 tablespoons red curry paste 2 tablespoons red curry paste
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 tablespoon palm sugar (or brown sugar) 1 tablespoon palm sugar (or brown sugar)
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 1 cup water 1 cup water
• 1 tablespoon roasted peanuts, crushed (for garnish) 1 tablespoon roasted peanuts, crushed (for garnish)
• Fresh cilantro leaves (for garnish) Fresh cilantro leaves (for garnish)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 25g (total), 15g (saturated)
• Carbohydrates: 10g (total), 5g (sugars)
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the shallots, garlic, and ginger, and sauté until fragrant.
2. 2.
   Add the pork to the pot and cook until browned on all sides.
3. 3.
   Stir in the red curry paste and cook for another minute to release its flavors.
4. 4.
   Add the lemongrass, kaffir lime leaves, tamarind paste, palm sugar, fish sauce, coconut milk, and water. Stir well to combine.
5. 5.
   Bring the curry to a simmer, then reduce the heat to low and cover the pot. Let it simmer gently for 1.5 to 2 hours, or until the pork is tender and the flavors have melded together.
6. 6.
   Remove the lemongrass stalks and kaffir lime leaves from the curry.
7. 7.
   Serve the Peranakan-style Pork Curry over steamed rice, garnished with crushed peanuts and fresh cilantro leaves.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release their aromatic oils into the curry.
• Kaffir lime leaves — Gently tear the kaffir lime leaves before adding them to the curry. This helps release their citrusy fragrance.
• Tamarind paste — If you can't find tamarind paste, you can substitute it with lime juice for a tangy flavor.

Tips & Tricks

• For a spicier curry, add a few bird's eye chilies or chili flakes to the red curry paste.
• If you prefer a thicker sauce, simmer the curry uncovered for the last 30 minutes to allow it to reduce and thicken.
• To enhance the flavors, marinate the pork in a mixture of ginger, garlic, and soy sauce for 30 minutes before cooking.

Serving advice

Serve the Peranakan-style Pork Curry with steamed jasmine rice or crusty bread to soak up the flavorful sauce. Accompany it with a side of pickled vegetables or a refreshing cucumber salad to balance the richness of the curry.

Presentation advice

Garnish the Peranakan-style Pork Curry with a sprinkle of crushed peanuts and fresh cilantro leaves to add a pop of color and texture. Serve it in a vibrant ceramic bowl or on a banana leaf for an authentic touch.