Recipes
THAI PORK CURRY - By chef Pete Evans
I love to slowly simmer pork to develop the flavour and allow the meat to become increasingly tender. Here, the pork’s done in a fragrant Thai red curry sauce. I usually make up a big batch, so we can eat the curry for days, or freeze some for later. Feel free to play around with different vegetables that are in season. The wonderful thing about
curries are they suit all climates and all times of the year.
Prep time: 10 min
Cook time: 1 hr 15 min
Serves: 6
Allergens: chili, fish (fish sauce)
INGREDIENTS
4 tablespoons olive oil or coconut oil (you can also use good-quality animal fat if you like such as, duck fat, tallow or lard)
2 ¼ lb pork collar butt, cut into 1 inch pieces
1 onion, sliced
4 garlic cloves, chopped
1 tablespoons finely grated ginger
3 tablespoons Thai red curry paste
1 x 13.5 fl oz can coconut cream
1 cup Chicken Bone Broth or water
1 eggplant, cut into ¾ inch cubes
2 long red chilies, cut in half lengthways and deseeded (optional)
1 tablespoon fish sauce
½ tablespoon palm sugar or coconut sugar
1 large handful of cilantro leaves, to serve
INSTRUCTION
Reduce the heat to medium, add the remaining oil or fat and the onion to the pan and sauté for 5 minutes until the onion is translucent. Stir in the garlic, ginger and curry paste and cook for 1 minute until fragrant.
Return the pork to the pan, then stir in the coconut cream and broth (or water) and bring to the boil.
Reduce the heat to low, cover the pan with a lid and cook for 1 hour.
Remove the lid, then add the eggplant and chilli (if using) to the curry and stir.
Gently simmer the curry for a further 30 minutes until the pork is very tender.
Stir the fish sauce into the curry, add the sugar and lime juice, then taste. There should be a pronounced tartness with a balance of sweetness – adjust the seasoning if necessary.
Sprinkle over the cilantro and serve with steamed rice or cauliflower rice, (see our cauliflower rice recipe)
SATAY PORK SKEWERS - By chef Pete Evans
Prep time: 20 minutes
Cooking time: 8 - 10 minutes
Serves: 4
INGREDIENTS
2 lb pork collar butt, cut into 1 inch cubes
sea salt and freshly ground black pepper
cilantro leaves, to serve
lime wedges, to serve
Marinade
1 ½ teaspoons lime zest
1 ½ tablespoons lime juice
1 tablespoon coconut oil, melted, plus extra for cooking
2 tablespoons tamari
1 ½ tablespoons fish sauce
3 garlic cloves, crushed
1 ½ tablespoons finely grated ginger
1 ½ tablespoons ground turmeric
1 ½ teaspoons ground coriander
1 teaspoon ground cumin
pinch sea salt
Macadamia satay sauce
1 cup macadamia nuts
1/2 cup almond butter
2 tablespoons finely grated ginger
1 long red chilli, deseeded and finely chopped
2 tablespoons tamari or coconut aminos
1 tablespoon sesame oil
1 tablespoon maple syrup (optional)
sea salt
INSTRUCTION
Combine the marinade ingredients in a large bowl and mix well. Add the pork and toss until thoroughly coated. Cover with plastic wrap and place in the fridge to marinate for at least 2 hours, or overnight.
Soak eight bamboo skewers in a shallow dish of cold water for 20 minutes. Drain.
Meanwhile, to make the macadamia satay sauce, combine the macadamia nuts and almond butter in a food processor bowl and pulse until well ground. Add the ginger and chilli and process until blended. Pour in the tamari or coconut aminos, sesame oil and maple syrup (if using) and blend well. Gradually pour in ½ cup of water and pulse until the sauce is smooth. If the sauce is a little too thick, simply add more water. Season with a little salt, if desired.
Heat a barbecue plate or chargrill pan to medium–hot. Thread the marinated pork cubes onto the prepared skewers and season with salt and pepper. Cook the skewers, basting with the marinade, for 3 minutes on each side until browned and cooked through. Scatter the coriander leaves over the skewers and serve with the lime wedges and the satay sauce on the side.
PORK STEW SPANISH-STYLE - By chef Pete Evans
Serves: 22
Prep time: 30 minutes
Cook time: 3 hours 15 minutes
Allergens: chili
INGREDIENTS
3 ½ lb pork collar butt, cut into 1 inch cubes
½ cup tapioca starch or corn starch
sea salt and freshly ground black pepper
½ cup olive oil or coconut oil (you can also use good quality fat if you like, such as duck fat, lard or tallow)
¼ cup smoked paprika
14 cloves garlic, sliced
2.5 lb red bell pepper, deseeded and chopped
2.5 lb sweet potato or white potato, cut into 1 inch pieces
4 x 14.5 oz can diced tomato
2/3 cup vinegar (red wine, white wine or apple cider)
2 qt chicken stock
3 lb broccoli, broken in florets and stalk cut into ½ inch dice
2 handfuls flat- leaf or curly parsley leaves, chopped
2 – 4 pinches chili flakes, to serve.
INSTRUCTION
Preheat the oven to 300F.
Toss the pork cubes in the combined tapioca starch, salt and pepper to coat.
Heat a casserole with ¼ cup of the oil or fat over medium – high heat. Working in batches, add the pork and cook until well browned on all sides (about 5 minutes). Reduce the heat to medium, add the paprika, garlic and bell pepper and cook for 1 minute or until fragrant. Stir in the sweet potato, tomato, vinegar and stock. Bring to the boil, then reduce the heat to low, cover with a lid, and simmer for 2 hours or until the meat is almost tender. Season with salt and pepper.
Remove the lid and allow to cook further for 1 hour so the sauce reduces slightly and the pork is very tender.
After the stew has been simmering for 2 ½ hours, preheat the oven to 350F. Place the broccoli and remaining oil in a roasting pan and toss to combine. Season generously with salt and pepper and spread out in a single layer. Roast in the oven for 10 minutes, then rotate the tray and flip the broccoli and cook for a further 10 minutes or until tender and golden.
When the stew is ready to serve, sprinkle with parsley and chili flakes (if using) and serve the roasted broccoli on the side.