The aroma of pork in coconut curry sauce makes one's mouth water. The spiciness has been subdued and balanced by
the tenderness and juiciness of the pork. A fullness of flavor results from harmonizing diverse ingredients such as coconut milk with
white peppercorns and garlic. Colorful and easy to eat, makes for an enjoyable shared meal. Excellent with steamed rice and vegetables.
- Clean pork and cut into big chunks.
- Remove garlic skin. In a mortar, pound the garlic and white peppercorns until it starts to form a paste.
- In a bowl, mix coconut milk, garlic, white pepper, sugar, salt, fish sauce and curry powder all together. Add pork.
Massage the pork thoroughly. Marinate for at least 3 hours, overnight preferred.
- Heat pan on high heat. Add marinated pork. Quickly stir fry pork for 2-3 minutes.
- Turn heat down to medium, cover pan with lid. Check and stir pork every 10 minutes.
- Cook for about 25-30 minutes or until pork is tender.
- Serve on a plate.
- Note: Using the oven as an alternative way of cooking, preheat oven to 375F. Place marinated pork in an oven proof dish and
cover it with aluminum foil. Bake for 20-25 minutes. Remove the aluminum foil. Flip pork and continue cooking for another 15-20 minutes or
until pork is tender.
- Serving size: 4-6 persons.
- Curry powder is called Phong Kari in Thailand. You can find it in most Asian or Indian grocery stores.
- Pork can be substituted with chicken drums, thighs or wings.
- Some may prefer to bake this dish in an oven, rather than on the stove top.
6-8 cloves Garlic
1 1/2 cups Coconut milk
1 teaspoon White peppercorns
2 teaspoons Sugar
2 tablespoons Curry powder
1/2 teaspoon Salt
2 tablespoons Fish sauce