It’s that curry again: slow-cooked pork Indonesian style. I’m having it with (again) a fried egg, boiled rice, and some salad
Final stage of the curry! I cooked it for the final hour at 120 degrees, and mixed it with lime juice and coriander leaves. I also served it with a dhal (green lentils with garlic, and cumin and fennel seeds, cooked in chicken stock) and a fried egg. I really like fried egg with South-East Asian style curries. Eating the creamy yolk (and the crispy white) complements the spices really well.
Phase 2 complete. It’s darker and the meat is very tender. Now I’m going to put it in the fridge overnight to let the flavours settle a bit more and then eat it tomorrow night after another hour or so in a very low oven (around 120 degrees) with the addition of some fresh chilli.
This is a curry with pork and sort of Indonesian-style spice paste that’s been simmering away for about 90 minutes now. The sauce is just right, and it tastes good, but the pork isn’t quite melt in the mouth, which is what I’m going for. So tomorrow I’m going to cook it at 150°c for maybe a couple of hours until it is wonderful.