Name: Red pork with lychee curry
Prep time: 25 min
Cook time: 485 min
Total time: 510 min
Yield: 4
Ingredients: Red pork and lychee curry; 565 gram canned seeded lychees in syrup; 1.5 kilogram pork belly ribs (spare ribs), rind removed, halved; 1 large brown onion (200g), sliced thinly; 2 clove garlic, crushed; 1/3 cup (100g) red curry paste; 400 millilitre canned coconut milk; 1/2 cup (125ml) chicken stock; 2 fresh kaffir lime leaves; 2 tablespoon fish sauce; 227 gram canned water chestnut slices, rinsed, drained; 125 gram baby corn, halved; 400 gram baby carrots, trimmed; 200 gram snow peas, trimmed; 1/3 cup (25g) fried shallots; 1/3 cup loosely paced fresh coriander (cilantro) leaves; 2 limes, cut into wedges

Red pork with lychee curry

This hearty red pork and lychee curry is perfect for any night of the week- delicious and satisfying.

Serves 4

Prep

25M

Cook

8H 5M

Total

8H 30M

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Ingredients

Red pork and lychee curry

565 gram canned seeded lychees in syrup

1.5 kilogram pork belly ribs (spare ribs), rind removed, halved

1 large brown onion (200g), sliced thinly

2 clove garlic, crushed

1/3 cup (100g) red curry paste

400 millilitre canned coconut milk

1/2 cup (125ml) chicken stock

2 fresh kaffir lime leaves

2 tablespoon fish sauce

227 gram canned water chestnut slices, rinsed, drained

125 gram baby corn, halved

400 gram baby carrots, trimmed

200 gram snow peas, trimmed

1/3 cup (25g) fried shallots

1/3 cup loosely paced fresh coriander (cilantro) leaves

2 limes, cut into wedges

Method

Red pork and lychee curry

Drain lychees over a medium bowl; reserve ¹⁄³ cup syrup. Refrigerate lychees.

Combine reserved syrup, pork, onion, garlic, paste, coconut milk, stock, lime leaves, sauce, water chestnut, corn and carrots in a 5-litre (20-cup) slow cooker. Cook, covered, on low, about 8 hours.

Discard lime leaves. Add lychees and snow peas to cooker; cook, uncovered, on high, for 5 minutes or until snow peas are tender. Season to taste. Serve curry sprinkled with shallots and coriander; accompany with lime wedges.

Not suitable to freeze. Curry pairs perfectly with steamed jasmine rice. Fried shallots are available, canned or in cellophane bags, at Asian grocery stores; once opened, they will keep for months if tightly sealed. Make your own by thinly slicing shallots and shallow-frying in vegetable oil until crisp and golden-brown; drain on paper towel.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Red pork and lychee curry

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