Thai pork curry Burmese style (Winter)

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Ingredients

875g shoulder of pork
450ml chicken stock

Curry paste:
3-8 dried hot chillis
90g shallots or onions, fine diced
10 cloves garlic, peeled and crushed
2 cm cube ginger, peeled and fine diced
2 sticks of lemon grass, peeled and finely sliced
1 teasp anchovy paste
1 tbsp ground coriander seeds
2 teasp ground cumin seeds
½ teasp ground turmeric

For cooking the dish:
1 ½ tbsp japenese soy
3 x 2.5cm fresh root ginger cut into julienne
10-12 small shallots or pickling onions, peeled and left whole
10-15 small garlic cloves, peeled and left whole
2 tbsp tamarind paste
2 tbsp dark brown sugar
Salt

To garnish:
Shredded fresh red chilli and spring onion

Method

To make the curry paste
1. 250ml of water into a small bowl and crumble in the dried chillies. Leave to soak for 30minutes.
2. Place the shallots, garlic, ginger, and lemon grass along with the other paste ingredients and blend until they are smooth.
3.Cut the pork into 4 cm dice cubes, combine with the curry paste and the soy sauce and leave to marinate for 12 hours.
4. Transfer the pork to a large, non-stick if possible, pan and bring to a simmer over a low to medium heat, stir fry until the meat begins to release its fat. Turn the heat to medium high and fry until the spice mixture begins to dry and brown.
5. Add the chicken stock,  ginger, shallots and garlic bring to a simmer and cook for 75 minutes, or until the meat is tender.
6. Add the tamarind paste, sugar and salt to taste, cook for a further 2-3 minutes.
7. Serve garnished with the spring onions and chilli.

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