Pork Rib Curry
Cooking time: about 90 minutes
serves 2-3, but easily scaled upward
1 teaspoon shrimp paste
peanut or sunflower oil, for the pot
1-2 tablespoons homemade or commercial red curry paste (recipe is below; Thai Kitchen is a good commercial brand)
2-3 large garlic cloves, smashed and finely chopped
1/2 shallot lobe, peeled and finely chopped
1-3 stalks lemongrass, peeled down to the soft part and minced (see notes)
4 lime leaves, slivered, or juice of one regular lime (see notes)
1/4 cup fish sauce (Nam Pla)
1 large russet potato, peeled and cubed (optional)
1 daikon radish, peeled and sliced (optional)
approximately 1 1/2 pound pork ribs, sliced in half if necessary to fit your pot
1 thirteen-ounce can full-fat coconut milk
1 cup low-salt chicken broth or water, as needed
cilantro, for the top (optional)
8 ounces dried pappardelle or other wide egg noodles of your choice
To make the curry:
You will need a lidded oven-safe casserole pan of cast iron, enameled cast-iron, or oven-safe glass. I used a Staub “Everyday” pan.
Allow the pork to come to room temperature.
Preheat the oven to 325F.
Begin by wrapping the shrimp paste in a piece of tinfoil. Place the foil package in a small frying pan and cook over low heat for about 4 minutes. Allow to cool completely.
Place a 4-quart lidded heavy cast-iron, enameled cast iron pan, stove-top/oven-safe glass casserole on the oven burner over medium-low heat. Add enough peanut oil to coat the bottom of the pot; in my pan this is about 2 1/2 tablespoons. Allow this to heat. Add the red curry paste and allow to cook gently for about two minutes, stirring. How much paste you use is matter of personal preference; homemade is very fiery, but the coconut milk tones it down considerably. Taste a small amount if you are not sure.
Add the garlic, shallot, lemongrass, shrimp paste, lime leaves (or lime juice) and fish sauce. Increase the heat to medium and cook, stirring, for three to four minutes, letting the aromatics blend. If the food is browning too quickly or the liquid is rapidly cooking off, turn the heat down.
Add the optional potato and/or daikon radish to the pan. Add the pork. Allow them to sizzle for a few minutes.
Pour the coconut milk over all, place the lid on the pan, and slide into the oven.
Check the curry after 20 minutes to see whether additional liquid is required. This is not particularly saucy, but I added another cup of chicken broth. If you have no broth, water is fine. You can also add more coconut milk; any leftover from a fresh can freezes well.
Pork Rib Curry is ready when pork is completely tender and bones slip easily from meat. This takes about 90 minutes.
If you intend to serve the curry immediately, put a 4-quart saucepan of salted water on to boil. When the water is boiling, prepare your noodles following package instructions. Drain and divide between two deep bowls.
To serve curry, carve the meat from the bones–a messy but easy job. I did it by lifting the racks right in the pot and sliding a chef’s knife down each rib. Do take care handling hot food, and do save the bones for your own personal nibbling. You can slice the meat into squares before serving, or leave this to your diners. Spoon curry over the noodles and sprinkle a little cilantro over, if desired.
Pork Rib Curry is even better if allowed an overnight rest in the refrigerator.
Leftover curry will keep in a covered container, refrigerated, up to four days. Reheat in microwave or low oven; the curry need a little water on reheating.
Notes:
This isn’t an especially saucy curry. If you prefer a wetter curry, feel free to add more coconut milk. Any unused portion will freeze well.
Lemongrass ranges from spindly to thick. If yours is spindly, use more. Thick, use less. If you cannot find it, leave it out.
Lime leaves are sometimes found in produce sections where “Asian vegetables” are sold. Lime leaves are also bagged and sold frozen. They keep well in the freezer. It’s best to remove them from the dish before serving.