Pork in Penang Curry Sauce

Name: Pork in Penang Curry Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 teaspoon brown sugar, or to taste; 397 grams coconut milk, left undisturbed for several hours; 5 Tbsps Penang curry paste; 2 Tbsps fish sauce, or to taste; 8 fresh kaffir lime leaves, cut into fine slivers (optional); 454 grams pork shoulder, cut into 1 1/2 inch cubes with the fat and skin left intact; 2 Tbsps vegetable oil

Pork in Penang Curry Sauce might be just the Indian recipe you are searching for. This recipe serves 4. One serving contains 420 calories, 17g of protein, and 37g of fat. This recipe covers 17% of your daily requirements of vitamins and minerals. If you have pork shoulder, fish sauce, penang curry paste, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. Not a lot of people really liked this sauce. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

To form the sauce: Open the can of coconut milk and skim off the top layer of thick cream, about 4 tablespoons worth. Stir the remaining milk to reincorporate the coconut cream.

Ingredients you will need

Coconut Cream

Coconut Milk

Cream

Sauce

Milk

Pour the oil into a large, nonstick lidded pan and set over medium heat. When the oil is hot but not smoking, add the coconut cream and the curry paste. Stir the paste around until it is lightly browned and the oil has separated from the coconut in the cream. You have just cracked the coconut. Now, add 6 lime leaves and stir a few times.

Ingredients you will need

Coconut Cream

Curry Paste

Lime Leaves

Coconut

Cream

Cooking Oil

Equipment you will use

Frying Pan

Add the rest of the seasonings: the coconut milk, about 1/2 cup of water to thin out the mixture, the fish sauce, and then sugar. You can add more or less water, depending on your preference for the consistency. Stir and bring to a simmer.

Ingredients you will need

Coconut Milk

Fish Sauce

Seasoning

Sugar

Water

Add the cubes of pork and gently simmer for 40 to 50 minutes, until the pork is tender and the sauce has reduced by two-third to one-half of its original volume.

Ingredients you will need

Sauce

Pork

Garnish with the rest of the kaffir lime leaves.

Ingredients you will need

Kaffir Lime Leaves

Serve immediately with rice. Leftovers reheat well, simmered gently for a few minutes to re-warm the pork.

Ingredients you will need

Pork

Rice

Equipment

Frying Pan

Ingredients

Servings:

1teaspoon

brown sugar, or to taste 397grams

coconut milk, left undisturbed for several hours 5Tbsps

Penang curry paste 2Tbsps

fish sauce, or to taste 8

fresh kaffir lime leaves, cut into fine slivers (optional)454grams

pork shoulder, cut into 1 1/2 inch cubes with the fat and skin left intact 2Tbsps

vegetable oil

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Essay Chenin Blanc Blend. It has 4.7 out of 5 stars and a bottle costs about 12 dollars.