Jamie's Friday Night Feast Cookbook
By Jamie Oliver
2 hrs 40 mins
Not Too Tricky
serves 8
About the recipe
Anna tasted a stew like this while she was travelling in Bali in her early twenties, and has always wanted to try it again. The real hero here is the yellow curry paste – it’s incredibly fragrant and definitely has a bit of a kick, but it also adds a gorgeous colour to the dish. Serve on a banana leaf to make this a total showstopper!
Recipe From
Ingredients
750g skinless boneless higher-welfare pork belly, cut into finger-length strips
750g higher-welfare pork ribs, halved
olive oil
300g Chinese long beans or green beans
300g pattypan squash
½ a Chinese cabbage
4 lime leaves
2 x 400g tins of light coconut milk
500g jasmine rice
4 limes
PASTE
20g fresh turmeric
80g galangal or ginger
400g small Thai shallots
1 bulb of garlic
2 fresh red bird’s-eye chillies
3 fresh red chillies
5 candlenuts or macadamia nuts
1 tablespoon each of black and white peppercorns
50g palm sugar
1 teaspoon shrimp paste
SAMBAL
3 small Thai shallots
2 fresh red bird’s-eye chillies
3 kaffir lime leaves
2 sticks of lemongrass
2 limes
coconut oil
Top Tip
I like to serve the stew on banana leaves. You can get them online or in good greengrocers’ – they’re pretty big, so you’ll only need 2 or 3. Cut into pieces slightly larger than your bowls or plates, then hold them over the flame on your hob until bendy and pliable.
Method
- Preheat the oven to 180ºC/350ºF/gas 4.
- To make the paste, peel and finely slice the fresh turmeric, then scrub and finely slice the galangal. Place in a dry frying pan for a few minutes, or until they start to release their oils, then turn the heat off.
- Peel and finely slice the shallots and garlic, then deseed and roughly chop all the chillies. Slice the nuts.
- Crush the peppercorns in a pestle and mortar, add all the other paste ingredients and a big pinch of sea salt, then bash and muddle everything together – work in batches, if you need to. Freeze half for another day.
- Reserving 2 tablespoons of the remaining paste for later, place the rest in a large roasting tray. Add the meat and massage in all those lovely flavours. Drizzle with olive oil, then cover with a sheet of wet greaseproof paper and a layer of tin foil.
- Cook in the oven for 2 hours, or until beautifully browned and gnarly, shaking the tray halfway and removing the greaseproof and foil for the final 30 minutes.
- Chop the Chinese long beans into 7cm chunks (if using), halve the squash across the middle, then roughly shred the cabbage. Remove the meat tray from the oven and place over a medium heat on the hob. Stir in the veg, lime leaves, reserved paste and coconut milk, and gently mix together.
- Bring to the boil, then simmer for 10 to 15 minutes, or until the veg are tender. Season to perfection.
- Meanwhile, cook the rice according to the packet instructions, and prepare the sambal.
- Peel the shallots and finely slice with the chillies and lime leaves. Bash the lemongrass, remove and discard the outer layer, then finely slice. Mix it all in a small bowl with the lime juice and a drizzle of coconut oil, then season to perfection.
- Dish up the rice and curry, and serve the sambal on the side, with lime wedges for squeezing over.
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