Malaysian Pork & Cauliflower Curry

I know Malaysian dishes are not synonymous to pork as their cuisine is predominantly Muslim inspired but in Kuala Lumpur there are a lot of Chinese Malaysians that introduces a hybrid between the Chinese and Muslim cuisine, our dish is one of them.  If you visit some Chinese food stalls in Kuala Lumpur you might have seen this dish like I did when I first discovered it near the place I live before in Petaling Jaya, a nice simple dish of pork and cauliflower in coconut milk base with tamarind and spices like cumin, coriander, turmeric and cardamom.   This dish sorts of remind me of Bicol express, which taste almost similar due to the pork, coconut and chillies but this dish we have today is spicier and has a complex taste due to the extra ingredients the Bicol express does not have.


Are you brave enough to take in this spicy dish, if not you can adjust the curry paste and omit the chillies, it’s all up to you but regardless, this dish tastes amazing.

Malaysian Pork & Cauliflower Curry
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 600 g pork belly, cut into strips
  • ½ large head cauliflower, cut into florets
  • 150 g green beans, cut into 1-inch pieces
  • 400 g coconut milk
  • 1 cup water
  • 3 tbsp Panang curry paste
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp cardamom pods
  • 1 stalk lemongrass
  • 1 tbsp tamarind pulp
  • 4 cloves garlic, minced
  • 3 pcs shallots, thinly sliced
  • ½ thumb sized ginger, thinly sliced
  • handful fresh coriander, roughly chopped
  • 2 red chillies, finely chopped
  • 2 tsp brown sugar
  • fish sauce
  • salt
  • freshly ground black pepper
  • oil
Instructions
  1. Generously season pork with salt and freshly ground black pepper.
  2. In a wok add oil then brown pork pieces on all sides. Remove from wok then set aside.
  3. Add oil into the wok if needed, sauté shallots, garlic and ginger.
  4. Add chillies and Penang curry paste, continue to sauté until fragrant.
  5. Add ground cumin, ground coriander, turmeric and cardamom pods.
  6. Place the pork back, add the tamarind pulp, chopped coriander and lemongrass then pour half of the coconut milk with 1 cup water, bring to a boil then simmer for 20 minutes in medium heat.
  7. Add cauliflower, brown sugar and remaining coconut milk, continue to simmer for 5 minutes.
  8. Add the green beans then continue to cook for 5 more minutes.
  9. Season with fish sauce and freshly ground black pepper.

 


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