This recipe was adapted to a slow cooker variant from a recipe originally published by the BBC, it can be found here. It’s a favourite of mine to use any leftover pork, especially belly or shoulder which needs longer cooking.
|Pork Belly/Shoulder||Approx 800g|
|Pepper and Salt||A tablespoon or so of each|
|Chopped roasted peanuts||1/2-1 cup|
|Chopped Coriander leaves||For garnish|
|Thai Red Curry Paste||1/2 a small jar|
|Peanut butter||2-3 big tablespoons|
|Garlic oil||1/2 tablespoon|
|Soy sauce||2 tablespoons|
|Kecap Manis||1 tablespoon|
|Coriander Stalks||from small bunch|
|Brown sugar||1-2 tablespoons|
|Coconut Milk||400ml can|
As this is a slow cooker recipe I made the sauce a day ahead.
Put some garlic oil in a pan (or fresh garlic with olive oil if you prefer). Bring up to temp and add the coriander stalks. After a minute or so, add the Thai red curry paste. Cook for 2-3 minutes. Add the peanut butter and cook further until it melts. Pour in the whole can of coconut milk, and half a tin more of cool water to rinse the can out. After the milk is combined, add the soy sauce, kecap manis and brown sugar. Stir to combine and bring to gentle simmer for 5-10 minutes. Either refrigerate for later use or leave in the pan till the next steps have been completed.
- Mix the chopped meat with the flour and some salt and pepper, either in a bowl or zip-lock back.
- Heat a pan with some olive oil and fry the meat in batches until its golden, and drain on paper towel.
- Turn on your slow cooker and set to the ‘Low’ setting
- Chop the peanuts roughly
- Add the meat, peanuts and sauce to the slow cooker.
- Cook for 6-8 hours.
- Approximately 10 minutes before serving, add your baby corn to the slow cooker and stir through
- Right before serving, squeeze the lime into the curry, check seasoning and add salt if necessary.
- Serve with Jasmine rice and garnished with the coriander leaves.