Southeast Asian Pork Curry

Yield:  4 servings

Preparation time 25 minutes, cooking time 20 minutes

Ingredients

Curry Paste

• 1 tablespoon cumin seed – (15ml)
• 1 teaspoon mustard seed – (5ml)
• 1 teaspoon coriander seed – (5ml)
• 1 teaspoon black pepper corns – (5ml)
• 4 large garlic cloves
• ½ medium onion, quartered
• 2 fresh jalapeno chilies, seeded and chopped
• 2-inch piece ginger root, peeled and chopped finely – (45ml)
• The lower 1 inch stalk of lemongrass – outer leaf discarded, the stalk sliced thinly
• 1 teaspoon turmeric – (5ml)
• ½ teaspoon of salt

Pork Curry

• 2 tablespoons vegetable oil – (30ml)
• 3 tablespoons curry paste – (45ml)
• 1 pound boneless pork loin – cut across the grin into ½ inch thick pieces – (1000grams)
• 1 pound broccoli – (1000grams)
• 3 tablespoons fish sauce – (45ml)
• 13 ½ oz can of unsweetened coconut milk – (375ml)
• ½ pound Chinese egg noodles fresh or dried (or cooked spaghetti) – (500grams)
• Coriander springs for garnish

Directions

1. Place add cumin seed, mustard seed, coriander seeds and peppercorns in a hot skillet to toast.  Stir frequently and cover when mustard seeds begin to pop.  Cook for approximately 2 minutes until the seeds become becomes darker in colour and fragrant.  Add the toasted spices to a grinder or mortar and pestle and grind into a fine powder.
2. Turn on the food processor and add the garlic, onion, chilies, ginger root and lemongrass.  Add the spice powder and turmeric and blend until a paste is achieved.
3. Add paste to a large skillet with oil and stir-fry for 2 to 3 minutes.  Add ½ inch thick pieces of pork to skillet and stir-fry for another 2 to 3 minutes until the pork is no longer pink.  Add broccoli, fish sauce and coconut milk and simmer for 5 minutes longer or until broccoli is tender.
4. Spoon the mixture over egg noodles or spaghetti and garnish with fresh cilantro sprigs.