Pork Jungle Curry
2 tablespoons peanut oil
1kg pork neck, cut into 4cm cubes
1 large brown onion, sliced thickly
1/4 cup red curry paste
2 teaspoons finely grated ginger
1 stick lemongrass, chopped coarsely
3 cups chicken stock
2 medium carrots, cut into 2cm cubes
1 large red capsicum, cut into 2cm cubes
200g snake beans, chopped coarsely
2 kaffir lime leaves, torn
1 long red chilli, sliced thinly
1/4 cup coriander leaves
1. Heat oil in a large frying pan; cook pork in batches until browned all over. Cook onion in same pan until tender. Add curry paste, ginger and lemongrass; cook, stirring, for 1 minute.
2. Place meat and onion mixture into the slow cooker. Add stock; cover with lid and cook on low setting for 6 hours.
3. Add carrot, capsicum, beans and lime leaves; cook a further 2 hours or until meat is tender. Stir in chilli and coriander; serve with steamed rice.