The stock kissed by the coconut infused with the aromatic aromas of the curry and a sweet pineapple tip combines in this bowl of pork bones cajun to build a pork curry soup, which increases the aroma at international levels.
Fritable pieces of swimming pork in a scented curry broth, this intercultural pork curry has a bold aroma. (All Credit Photos: George Graham)
Listen: I’m a sucker for Asian Spice. I have never been to Asia, but with my culinary travel to exotic markets and restaurants, I developed a craving for many of the dishes that define Pacific RIM. Pho Vietnamese, a hot Chinese pot, ramen from Japan and Korean barbecue are favorite that inevitably ends on my acadian table. And this pork curry is at the top of my tasty list. This is one of those crossover dishes that only pulls me. It uses many indigenous ingredients of the Acadian, but adds a dramatic note of asian herbs and spices. The Thai cuisine signals me, and the curry dishes I loved are at the center of this recipe.
Asian Spice is mixed with Cajun base aromatic for a tasty combination in my pork curry recipe.
The cajun trinity of aromatic vegetables, along with the Stalwart ingredients in southern Louisiana, such as the bones of the pork, are the basis for my infusion of exotic ingredients. Cinnamon sticks, stellar anise, lemon, ginger and turmeric, along with a stingy curry powder, offers me the spicy Asian rocket fuel that I have to take my taste buds in the culinary stratosphere. With a basis of pork stock married to the richness of coconut milk, this soup is gathered with skill.
My favorite: Supreme rice of white jasmine. Try.
The key to this dish is the garnish of fresh basil leaves and herbal cilantro stems, along with crunchy peanuts and a lime tightening. With my aromatic rice in Louisiana Jasmine from Rice Supreme of Crowley, Louisiana, this dish is a perfect expression of two cultures that meet in a tasty bowl.
A long boiling in a black pot brings two cultures together in a tasty combination of pork curry.
Pork curry
Total time
Recipe of: George Graham – AcadianaTable.com
Serves: 4
ingredients
- 4 kilograms of pork neck bones
- 1 piece of 2 inches of fresh ginger, peeled and chopped into pieces
- 4 -star anise
- 2 cinnamon sticks
- 3 bay leaves
- 2 boxes of coconut milk
- 1 cup of cut red onion
- ½ cup of chopped celery
- ½ cup of hot peppers with green cutting
- ½ cup of carrot cut
- 1 tablespoon garlic chopped
- ½ cup cilantro chopped
- 1 ½ cups of cut on onion cut, divided
- 2 tablespoons of fresh stoars lime juice
- 3 tablespoons yellow curry powder
- 1 tablespoon ground lemon
- 1 teaspoon crushed turmeric
- 1 teaspoon of ground ginger
- 1 cup pieces of pineapple cubes
- 1 large ear of yellow corn, cut into round pieces
- Kosher salt and freshly ground black pepper
- 4 cups of rice of jasmine cooked white, such as supreme
- 1 cup of fresh basil leaves, for the gasket
- 2 cilantro cups, for the gasket
- 2 tablespoons cut Jalapeno
- 4 tablespoons of pea peas
- 4 up of fresh lime
Instructions
- In a large cast iron pot with a heavy lid, add the bones of the pork neck together with the ginger, the star anise, the cinnamon sticks and the bay leaves. Add enough water to cover only the pieces of pork and place over high heat. Bring to a boil and lower the heat over low heat. Continue to cook until pork is fragile, about 1 hour. Slip the pork stock from the pot and reserve. Discard the pieces of ginger, star anise, cinnamon sticks and bay leaves.
- In the same vessel that contains pork on medium-high heat, add 4 cups from the tense stock with coconut milk. Add the red onion, celery, pepper, carrot, garlic, cilantro, ½ cup green onion and lime juice. Add the curry powder, lemon, turmeric, ground ginger, pineapple pieces and corn pieces. Bring to a boil and lower the heat over low heat. Cover and allow to cook until the soup begins to thicken, about 1 hour.
- Taste the soup and adjust the spices by adding a larger line of curry, if necessary, along with salt and pepper. Turn off the heat and allow to rest for 10 minutes to let the flavors melt.
- For serving, add a rice mound to the bottom of a large, deep bowl. Remove the soup with pieces from the bones of the pork neck and garnish with basil leaves, cilantro branches, jalapeno, peanuts and a lime wedge. Invited -guests to tighten the lime and corn pieces and bone pieces of pork should be eaten with their hands.
Notes
This soup is meant to be the consistency of Bisque, but if it becomes too thick, add a little more of the reserved pork stock. I like cheap pork bones, but very succulent (looking for those with a lot of meat) for it, but this dish would work as well with pork ribs in the style of the country, short beef or even oxtail. I always keep ground lemon (find it on Asian markets) at hand, but I do not feel free to use fresh lemon. The charm of this soup is its subtle, scented flavors, but if you like it spicy, serve the hot sauce at the table.
3.5.3217
Pork curry is a delicious (and beautiful) dish.
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