Pork Curry

I've never cooked Pork Curry before, I dunno why I haven't, anyway I originally  wanted to make a dry curried  pork but along the way (this happens quite often)  I changed my mind and tada.. here you are.  

Detour is good, sometimes.

A
5 garlic
2 in ginger
1 small onion
2in fresh turmeric
1 stalk lemon grass

B
2 cinnamon stick
3 cloves
2 star anise
2 sprig of curry leaves

 C
1 big onion sliced
350g pork sholder - cut into small pieces
3 cup of water
8 tbs  meat curry powder ( you may add more if you want a thicker curry)
 1 seasoning cube - optional

D
2 ripe tomato cut into quarter
2 green or red chili - seeds removed
salt & pepper to taste
2 bay leaf
some dry chilies - tear into two
1/2 c potatoes- cubed (parboiled)

1/4 cup of coconut cream

Roughly blend A, not fine, and set aside. 
In a wok pour some oil ( about 5 tbs), add B and immediately add A and  the sliced onion. 

Fry till the onion turns brown.
You may notice that I am using a wok instead of a pot,  with a wok  I am able to stir it with minimum effort and  most importantly you won't burn the bottom or scald your hand!

Add the pork and keep mixing until the meat is well coated.  Now add half  the water and the curry powder.
Mix well till the curry powder is well combined, give it a good mix.  Cover the wok with a lid for 3 minutes. Remember to keep the heat at medium.

Add the rest of the water.
Cover the wok and let it cook for about 5 min.

Add D and mix well. Cover the wok and let it cook further for another 5 min.

You may add some more water if you feel the curry is too thick but I feel when the gravy is thick it tastes better.

Add half a cup of coconut milk and check for seasonings. Now off the heat in 2 min time.
Sprinkle some chopped coriander leaves, optuinal.

                                        

Curry is done. Best served with warm rice or with flat bread. 
Enjoy...jue