Mussamam Curry Pork Chops

These Mussamam Curry Pork Chops were made for the What’s In The Box challenge.

One of my favourite TV shows has to be Chopped. Here, contestants are given a mystery box of ingredients in 3 rounds and they have to come up with a starter, main course and dessert. Four contestants start the first round and after each round, one contestant is chopped leaving a winner who walks away with $10 000. When I saw the March: What’s in the box challenge I decided to treat it like a main course challenge from Chopped, rather than a challenge to make a 3 course meal.

recipe challenge

So, in Ted Allen’s voice “in the box you have, walnuts, rocket, figs, pork chops and baby potatoes and time starts now!” I could have gone for the obvious rocket salad, pork chops with baby potatoes and a fig and walnut dessert, but where is the challenge in that? And if the mug of destiny chose me, my one meal would have to be a stand out. Using inspiration from Masterchef Australia where the contestants had to fix a mussamam curry I set about making a Thai curry dish. Integral to Thai food is sweet, sour, salty and hot. Using these principles, and the ingredients given, I came up with a dish that was seriously tasty. It is a hot curry and you can soften the heat with a little bit of yoghurt.

do you eat hot curries?

Mussamam Curry Pork Chops
Mussamam Curry Pork Chops

Mussamam Curry Pork Chops
 
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Ingredients
For the spices
  • 3 dried red chillies
  • 18.75mls coriander seeds
  • 10mls cumin seeds
  • 2 cloves
  • ½ star anise
  • 15 cardamom pods
  • 2.5mls ground cinnamon
For the paste
  • 2 French shallots, peeled and roughly chopped
  • 5 giant garlic cloves, peeled and roughly chopped
  • 1 stalk lemongrass, sliced
  • 18.75mls galangal paste
  • Pinch of Salt
For the curry
  • 500g pork loin chops, trimmed and meat taken off the bone and sliced into thick chunks
  • 3 teaspoons coconut oil
  • 200mls coconut milk
  • 8 baby potatoes, quartered
  • 125mls vegetable stock
  • 15g palm sugar, grated
  • 50g walnuts, halved
  • 10mls fish sauce
  • 5mls tamarind paste
  • 5mls soy sauce
  • 5mls lime juice
  • 100g baby figs, halved
  • 100g rocket
  • 1 lime, halved to garnish
Method
For the spices
  1. Place the chillies, coriander, cumin, cloves and star anise into a dry frying pan
  2. Over a low heat, toast the spices until you can smell them
  3. Place them into a spice grinder
  4. Place the cardamom into the pan and toast them until the husks are hard
  5. Remove the seeds and add them to the spice grinder
  6. Place the cinnamon into the grinder and process until fine
  7. Pour through a sieve
  8. Set aside 1 tablespoon for the walnuts and the rest for the curry
For the paste
  1. Place all of the ingredients into a food processer and blend until smooth
For the curry
  1. Place 5mls coconut oil and the fat trimmings into a casserole pot / tagine
  2. Brown the pork and remove and set aside
  3. Remove the far pieces and discard
  4. Add the rest of the coconut oil and sauté the shallot paste until soft, but not coloured
  5. Add the spices and cook until you can smell them
  6. Add the bones, and cook until coloured
  7. Add the coconut milk and deglaze the pot
  8. Add the potatoes and the stock and simmer with the lid on until the potatoes are nearly done
  9. While the potatoes are cooking put the walnuts, the set aside spices and 5g of the palm sugar into a dry frying pan
  10. Roast over a low heat until the walnuts are toasted
  11. Add the rest of the palm sugar, the fish sauce, tamarind, soy and lime to the curry
  12. Add the pork and simmer with the lid off until the pork is cooked
  13. Add the figs and leave to heat through
  14. Remove the walnuts from the frying pan and wilt the rocket
  15. Serve the curry on a bed of the rocket, topped with the walnuts and half a lime

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28 thoughts on “Mussamam Curry Pork Chops

  1. I love chopped also…I feel like it really spurs those creative juices to have to just put random things together into a tasty dish. This curry sounds wonderful!

    1. Sometimes the competitors don’t come up with anything that I would, and I always try and think what I would do with their ingredients 🙂

  2. Mussaman curry is my absolute favourite. I love the balance of flavours and textures. It’s a very clever concept to put a twist on the original dish with the lovely ingredients you were sent.

    1. thank you Claire, I was not sent the ingredients however, I just used what they had sent out to other bloggers to come up with this. If I make it again I will calm the heat a bit 🙂

  3. I love what you did with the “What’s in the box” ingredients. I don’t think any of the other bloggers thought of chopping up the chops. This curry sounds tasty 🙂

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