Recipe Inspiration

Ingredients...

700g shoulder of pork, diced

20ml vegetable oil

50g Essential Cuisine Master Stock Base

100 shallot, finely chopped

10g garlic cloves, finely chopped

20g red chilli, deseeded and finely chopped

10g fresh ginger, finely chopped

500ml hot water

150ml double cream

150ml coconut cream

Good twist of freshly ground pepper

Sea salt season to your taste

Shredded Asian greens, blanched, refreshed and drained well

10g fresh coriander, chopped

Method...

1. Mix the pork with the vegetable oil and Essential Cuisine Master Stock Base, allow to marinade for at least 3 hours or preferably overnight.
   
   
2. Preheat your oven to 180˚c.
   
   
3. Heat a thick bottomed saucepan with a lid, gently fry the marinated pork until golden brown on all sides. Stir in the shallot, garlic and ginger until softened but with not too much colour.
   
   
4. Stir in the additional Essential Cuisine Master Stock Base and water. Bring to the simmer, cover with the lid and place in the oven for 1-1½ hours or until the pork becomes tender.
   
   
5. Place back on the hob, stir in the cream and coconut, bring to the simmer and allow the sauce to thicken. Season to your taste with freshly ground pepper and sea salt.
   
   
6. Stir in the Asian greens and coriander, serve your Essential Cuisine Pork and Asian Master Stock Curry with braised basmati rice or noodles.