- 40 g raw cashews
- 4 --- Birdseye Chilli
- 10 --- garlic cloves
- 20 g ginger
- 1 tsp ground turmeric
- 2 tsp salt
- 3 --- shallots
- 2 --- lemongrass stalks (white part only)
- 6 --- Kaffir lime leaves
- 40 g olive oil
- 250 g water
- 1 tbsp lemon juice
- 1000 g boneless pork shoulder (skin cut off)
1h 15minPreparation 15minBaking/Cooking
8Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
1. Cut the skin off the pork and set aside. (can crackle in oven if you want to)
2. Dice pork into 3-4cm cubes
3. Mix pork in a large bowl with 1 tsp salt and 1 tbsp lemon juice
4. Set aside to marinate while preparing the rest of the meal.
1. Place 40g cashews (or almonds) in the bowl and mill on Speed 8 for 10 seconds. Put aside in a bowl.
2. Without washing bowl, add 4 chillis (can reduce or omit if you don't like spicy), 10 garlic cloves, 20g ginger, 1 tsp turmeric and 1 tsp salt in the bowl and blitz on Speed 8 for 10 seconds. Scrape down the sides. Repeat until smooth if necessary.
3. Add 3 shallots and chop on Speed 5 for 3 seconds. Scrape down sides. Repeat until chopped small if necessary.
4. Add lemongrass (bruise it first) and kaffir leaves (keep whole but slice the leaves open)
5. Add oil then sauté for 10 minutes at 120°/Varoma Reverse speed 1. MC OFF.
6. Add cashews, pork & water and cook for 50 minutes at 100°, Reverse, Speed 0.5. Check it halfway through to see if it needs any more water (there should be a good amount of liquid in there not completely dry, depends how much liquid the meat has in it). MC ON.
7. Cook for a further 10 minutes at 115°/Varoma, Reverse, Speed 0.5. MC OFF.
8. Remove lemongrass and kaffir lime leaves before eating. Serve with rice or cauliflower rice.
Marinate the Meat
Prepare the curry paste
Depending on the chillis this can be quite spicy - add chillis to suit your own spice level.
Check meat after cooking to make sure that its nice and tender - if not you can cook for another 10 minutes or until tender.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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