I love the flavor of curry. If I can roll over curry powder, I would. I love putting together different spices and making a definition of an entire cuisine with them. This recipe is from StÃ©phane Reynaud’s Pork & Sons, the same book that brought pig’s ears and trotters in my kitchen. I’m actually quite surprised that my infatuation with this book has lasted this long. This recipe intrigued me because of its use of fruits.
1 pound Boston butt, cut into cubes
2 bananas, cut into chunks before adding to the dish
1 tart apple, peeled and sliced before adding to the dish
1 cup of preserved pineapple chunks, drained
1 cup coconut milk
1 cup white wine
1 cup heavy cream
1 cup almonds, shelled
1 onion, sliced
2 tbsps curry powder
1 tsp ground coriander
1 bunch of cilantro, roughly chopped
1. Heat the olive oil in a large Dutch oven. Add the pork and onions and cook in medium heat, stirring frequently until the pork is evenly browned, about 10 minutes. Add the curry powder and coriander and continue to stir for 2 more minutes.
2. Stir in the white wine, scraping up the sediments from the bottom of the pot. Bring to a boil, and then lower the heat and simmer for 45 minutes.
3. Stir in the cream and cook for 15 minutes until reduced. Add half of the coconut milk and simmer for another 15. Add the fruits and the almonds and simmer for 5 more. Swirl in the remaining coconut milk and sprinkle with cilantro before serving.