Anglicised Pork Curry – Whip It UP!
A tasty curry need not have a complex rempah (spice paste) made up of an array of aromatics, dried chilli and dried spices. It can be as simple as a two-ingredient rempah of chilli and onions. This anglicised version, adulterated with two Chinese sauces – soy and oyster – caters to palates that prefer a mild yet tasty curry. Lard is employed in the marinade not only for a smooth mouthfeel but also to tenderise the meat.
Total Time: 2½ hours including marinade time
Difficulty:1/5
Cost: S$6.00
Serves: 3 persons
A: Marinade for Pork
450g sliced pork, preferably tenderloin
1 tablespoon meat curry powder
1 tablespoon soy sauce
1 tablespoon oyster sauce
½ teaspoon white pepper powder
1 teaspoon cornflour
5 tablespoons water
1 tablespoon lard
B: Spice Paste
5 shallots, peeled and roughly chopped
3 bird’s eye chill or chilli padi, optional
3 tablespoons dried prawns, washed and pounded coarsely
3 tablespoons oil
200ml pork bone stock or water
1 tablespoon meat curry powder
1½ teaspoons pork stock powder
C: Vegetables
1 big yellow onion, peeled & cut into wedges
2 red chilli, seeded and sliced
2 green chilli, seeded and sliced
Curry leaves, 2 stalks, leaves only
D: Seasoning
Pinch of salt, optional
DIRECTIONS:
1.In a medium mixing bowl, combine pork with A ingredients except water.
2. Pour in water 1 tablespoon at a time and massage the meat with your fingers. Repeat with the remaining water and continue massaging until water is absorbed. Refrigerate for at least 2 hours.
3. Spice Paste: In a pestle and mortar, pound dried prawns to a coarse texture. Remove and set it aside. Next, pound shallots together with chilli padi to a rough paste. Alternatively, use a food processor.
4. Heat up a saucepan over medium heat. Pour in oil and allow it to heat up. To test if oil is hot enough, dip 1 chopstick into it. If it sizzles, the oil is ready for cooking.
5. Sauté spice paste and curry leaves for 2 minutes. Add in dried prawns and cook until the mixture becomes fragrant.
6. Put in marinated pork. Cook until meat starts to turn opaque. Toss in onion and mix it into the meat. Pour in stock or water. Add 1 tablespoon curry powder, followed by pork stock powder and stir it into the meat.
7. Cover saucepan. Allow meat to simmer over medium low heat for about 5 minutes. Cook until sauce has thickened and is almost absorbed by the meat. Taste it; add a pinch of salt if required.
8. Toss in sliced chili and cook for 1 minute. Transfer to a serving plate. Eat it with steamed rice. Serve mmediately.
TIP: For a less spicy curry, deseed chillies.
TECHNIQUE: Massaging the meat allows the marinade to better penetrate into the meat.
Photos: Clair Lo, Evonne Lyn Lee
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