Frozen vegetable yellow curry with crispy pork 

Cook time: 60 minutes 

Prep time: 20 minutes 

Serves: 6

400gm Brined pork belly  

2 tbsp sunflower oil  

2 cups frozen mixed vegetable  

2 cups fresh spinach leaves  

1 cup of curry paste  

2 can coconut cream  

1 cup vegetable stock  

2 tbsp brown sugar  

3 tbsp thai fish sauce  

Juice of 2 lemons  

1 cup mint leaves  

1 cup coriander leaves  

Curry paste  

1 onion, peeled & diced  

6 garlic cloves, peeled  

2 stalks of lemongrass  

1 knob ginger  

2 tbsp curry powder  

2 chilli, you choose!  

1 cup of coriander stems, left over from the leaves  

1/4 cup sunflower oil  

1 tsp salt  

6 makrut (kaffir) lime leaves (optional)

Pre-heat a oven to 170*c  

Place the brined and dried pork onto a oven tray and place in the oven for 1 hour. To finish, turn the oven to grill to crisp up the skin.  

To make the curry paste, bend all the ingredients together until smooth.  

Heat a cast iron fry-pan. Add in the yellow curry paste and fry over a medium heat until the paste become fragrant.  

Add the coconut cream along with vegetable stock. Season with a pinch of salt. Bring to the boil and then add in the frozen vegetables. Simmer for a further 10 minutes.  

Finish by adding the sugar, Thai fish sauce, lemon juice and finally the mint, coriander leaves and spinach leaves.  

Chop up the crispy pork and place into the curry just before you serve. 

LISTEN ABOVE

<h2>Frozen vegetable yellow curry with crispy pork&nbsp;</h2>
Cook time: 60 minutes&nbsp;
Prep time: 20 minutes&nbsp;
Serves: 6
400gm Brined pork belly &nbsp;
2 tbsp sunflower oil &nbsp;
2 cups frozen mixed vegetable &nbsp;
2 cups fresh spinach leaves &nbsp;
1 cup of curry paste &nbsp;
2 can coconut cream &nbsp;
1 cup vegetable stock &nbsp;
2 tbsp brown sugar &nbsp;
3 tbsp thai fish sauce &nbsp;
Juice of 2 lemons &nbsp;
1 cup mint leaves &nbsp;
1 cup coriander leaves &nbsp;
Curry paste &nbsp;
1 onion, peeled &amp; diced &nbsp;
6 garlic cloves, peeled &nbsp;
2 stalks of lemongrass &nbsp;
1 knob ginger &nbsp;
2 tbsp curry powder &nbsp;
2 chilli, you choose! &nbsp;
1 cup of coriander stems, left over from the leaves &nbsp;
1/4 cup sunflower oil &nbsp;
1 tsp salt &nbsp;
6 makrut (kaffir) lime leaves (optional)
Pre-heat a oven to 170*c &nbsp;
Place the brined and dried pork onto a oven tray and place in the oven for 1 hour. To finish, turn the oven to grill to crisp up the skin. &nbsp;
To make the curry paste, bend all the ingredients together until smooth. &nbsp;
Heat a cast iron fry-pan. Add in the yellow curry paste and fry over a medium heat until the paste become fragrant. &nbsp;
Add the coconut cream along with vegetable stock. Season with a pinch of salt. Bring to the boil and then add in the frozen vegetables. Simmer for a further 10 minutes. &nbsp;
Finish by adding the sugar, Thai fish sauce, lemon juice and finally the mint, coriander leaves and spinach leaves. &nbsp;
Chop up the crispy pork and place into the curry just before you serve.&nbsp;
LISTEN ABOVE

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The Sunday Session with Francesca Rudkin

Mike van de Elzen: Frozen vegetable yellow curry with crispy pork

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/ca1cdce0-38bd-4429-9fcb-b4df01875941/transcript