I bought a bulk pack of pork chops and was not sure what to do with them. As it was cold outside, I thought a curry would be a good idea. Not wanting anything too spicy, and something fragrant I decided to make a Laotian Pork Curry. I have no idea if this is authentic. But I can tell you that it tasted fantastic.
When we first moved to Gordons Bay many places did not take credit cards. In the first month I wrote out so many cheques that I needed a new cheque book. This was not as easy as it sounds as I had to get my bank account ‘moved’ from Johannesburg to Helderberg. The first year saw my cheque writing increase so much that the bank suggested I order 2 books at once. Of course, I was charged for this. Slowly but surely the ability to use my credit card became easier. And the cheque books languished in my desk drawer, unused. South Africa eventually did away with cheques and they are no longer legal tender. But still, I kept my personal and business cheque books just in case. The in case was really if someone needed a cancelled cheque for me to verify my bank details.
Today’s inspirational recipe from Lavender and Lime ♥ Laotian Pork Curry ♥ #LavenderAndLime Click To Tweet
But this is now done with a simple click on the banking App. A stamped confirmation letter can be emailed within minutes to anyone. And so, I decided to destroy my cheque books. It gave me no pleasure as it was basically tearing up money. Each cheque had a cost associated with it. But as they are unnecessary there really was no point in me hanging on to them. Do you live in a country where cheques are legal tender? And if so, do you have a cheque book?
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Laotian Pork Curry
- 90 mls canola oil, divided
- 30 mls Laotian curry paste *
- 100 g eggplant, diced
- 2 potatoes cut into a large dice
- 500 g bone out pork shoulder chops cut into thick chunks
- salt and freshly ground black pepper to season
- 400 mls coconut cream
- 15 g coriander, roughly chopped
- Place 60mls of the canola oil into a heavy bottomed pan and heat over a medium temperature
- Add the curry paste and cook for 5 minutes, stirring to make sure it does not catch
- Add the eggplant and potatoes, cook for 1 minute while stirring then remove from the pan and set aside
- Heat the remaining oil and brown the pork
- Season generously, add the vegetables and coconut cream and bring to a boil
- Lower the temperature and simmer for 30 minutes
- Adjust the seasoning, add the coriander and serve
View the previous posts on July 18:
- 2022: Mocha Cookies
- 2021: Fast Ice
- 2018: De Grendel Restaurant
- 2016: Caesar Salad
- 2013: Avocado Cheese Cake
- 2012: Expressions Of Robertson And Tulbagh
- 2011: Pan Fried Fennel