4 tablespoons oyster sauce
2 tablespoons soy sauce (try sweet kecap manis here)
2 tablespoons fish sauce
2 tablespoons grated palm sugar or brown sugar
8 pork fingers
1½ cups coconut cream
1-2 tablespoons penang curry paste
2 teaspoons palm sugar or brown sugar
2 tablespoons shredded basil or mint (optional)
1 teaspoon coriander seeds, roasted, 1 teaspoon black peppercorns, toasted, ½ teaspoon cumin seeds, roasted, 2 blades mace, roasted, 1 cardamom pod, roasted, ½ teaspoon salt, 6 long dried red chillies, seeds removed
1 small green pepper, grilled until black and peeled, 1 tablespoon chopped fresh lemon grass, peel from 1 lime, 1 tablespoon chopped coriander root, 2 tablespoons minced onion or shallots, 1 tablespoon minced fresh garlic,
½ teaspoon shrimp or fish paste (optional), 2 tablespoons fish sauce
1. Mix together the sweet soy, oyster and fish sauces with the palm or brown sugar.
2. Add the pork fingers and toss well to coat, cover and refrigerate overnight.
3. Preheat the oven to 170ºC. Place the pork on a roasting rack and bake in the preheated oven for 1 hour until well cooked and golden. Alternatively barbeque over a moderate heat until well cooked. Slow cooking will ensure a golden colour while keeping the meat juicy and tender.
4. Serve the pork with the Panaeng Curry Sauce
1. Heat half the coconut cream in a wok or frying pan and simmer quickly, stirring frequently until the oil rises to the top 10-12 minutes.
2. Add the panaeng curry paste and cook in the oil and reduced coconut mixture for 1-2 minutes until fragrant. At this point the sauce will separate. This is okay. Stir in the remaining coconut cream and season with the palm or brown sugar and salt. The sauce will come back together. If wished add shredded basil or mint. Season with salt to taste.
1. Grind all the spices in the first mix together and then pound with the second mix of ingredients to make a smooth paste. This is best done in a mortar and pestle. However you can prepare this in a small blender, but you will need to add 2-3 tablespoons oil to get a smooth paste.There are no comments for this recipe. You can leave a comment below.
These Chilli Pork Fingers can also be cooked on the barbecue, though cooking them slowly in the oven gives them a wonderful flavour and a delicious moist texture.