Highland Pork Curry


4 tbsp coconut oil 

8 dried red chillies, chopped

4 red onions, finely chopped

8 garlic cloves, finely chopped

2½ cm piece of ginger

1 lemongrass stalk, bruised

3 sprigs of fresh curry leaves

juice of 1 lime

500g pork fillet 

(cut into 2½ cm pieces)

1 tsp salt

2 tsp black pepper 

2 green chillies, chopped

3 tsp roasted curry powder

1 litre water


Heat half the oil in a wok or high-sided frying pan, then add the dried chillies and fry until they turn dark red. Remove from the heat and place into a mortar with the onions, garlic, ginger, lemongrass, curry leaves and lime juice. Bash them with the pestle (or you could use a food processor) until you have a smooth, fine paste. 

Place the pork in a bowl and smother with the paste, making sure they are all evenly coated. Season with salt and black pepper then leave to marinate for 30 minutes. 

Place a wok on a medium to high heat, add the rest of the coconut oil and, once sizzling, add the pork. Brown off the meat, then add to a sauce pan along with the chillies, roasted curry powder and water. 

Bring to a boil then reduce to a simmer, cover the pan and cook for about an hourthen take off the lid and cook for a further 30 minutes, or until the meat is completely tender and the oil starts to separate. Keep an eye on it during the last stage and add a bit more water if it looks like it is drying out. 

Season to taste and serve.