Text 27931, 94 rader
Skriven 2012-08-04 06:28:24 av Dave Drum (1:261/38)
Ärende: Chile 1219
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Northern Thai Pork Curry
 Categories: Oriental, Pork, Curry, Chilies, Citrus
      Yield: 5 servings

MMMMM------------------------CURRY PASTE-----------------------------
      2    Stalks lemongrass, sliced
           - thin
      1 sl Fresh galangal; minced
      1 tb Sliced cilantro root; or
           - cilantro stems
      4    Dried chilies; torn in pcs
      1 ts Salt
      6 cl Garlic; peeled, chopped
      2    Shallots; peeled, chopped
      1 tb Shrimp paste
      2 ts Thai curry powder

MMMMM----------------------------PORK---------------------------------
      3 sm White onions; peeled,
           - quartered
     10 cl Garlic; peeled
  1 1/2 lb Pork belly or Boston butt;
           - in 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; garnish
           - (chicharron), opt
           Fresh ginger; julienne,
           - garnish
           Pickled garlic; garnish
           - (opt)

  By Jon Bonne, Chronicle wine editor and Olivia Wu,
  Chronicle contributor

  Thai curries are unlike Indian curries in that Thai
  curries often begin with the base of galangal, cilantro
  root, lemongrass and magrut lime zest.

  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.

  * 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.

  Serves 4 to 6

  URL: http://sfgate.com

  MM Format by Dave Drum - 25 July 2012

  Uncle Dirty Dave's Archives

MMMMM

... It was enough to make a body ashamed of the human race. - Mark Twain

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