This recipe is translated from Cookpad Thailand. See original:

Chinese-Style Pork Curry with Winter Melon

Name: Chinese-Style Pork Curry with Winter Melon
Total time: 10800 s
Yield: 4 people
Cuisine: American
Ingredients: 14 oz pork shoulder or loin; 10.5 oz pork belly; 1.1 lbs winter melon, cut into pieces; 1 cup coconut cream (about 250 ml); 4 1/4 cups coconut milk (about 1 liter); 2.1 oz red curry paste; 1 1/2 tbsp curry powder; 1 1/2 tbsp palm sugar; 3 tbsp fish sauce; 1/4 oz salt (about 7 grams); 1 tbsp cornstarch

สิทธิพงศ์ @PongKitchen

สมุทรปราการ

Chinese-style pork curry with winter melon is quite hard to find these days, but it's actually very easy to make. It requires few ingredients and has a mild Chinese flavor, unlike the more intense Thai curries. It's not spicy, but has a fragrant curry powder aroma and a rich taste. Serve it over rice with pickled cucumber salad, Chinese sausage, and soft-boiled eggs. Some people also add dark soy sauce. It's so delicious, you might finish the whole pot without realizing it.

Ingredients

3 hours

4 people

14 ozpork shoulder or loin
10.5 ozpork belly
1.1 lbswinter melon, cut into pieces
1 cupcoconut cream (about 250 ml)
4 1/4 cupscoconut milk (about 1 liter)
2.1 ozred curry paste
1 1/2 tbspcurry powder
1 1/2 tbsppalm sugar
3 tbspfish sauce
Marinade for pork shoulder or loin
1/4 ozsalt (about 7 grams)
1 tbspcornstarch

Cooking Instructions

3 hours

1

Slice the pork shoulder and pork belly into pieces about 1/4 inch thick. Cut the winter melon into cubes about 1x1 inch.
2

Marinate the pork shoulder with salt and cornstarch. Mix well until no white cornstarch is visible. Let it marinate for at least 2 hours.
3

Prepare all ingredients and tools so you can start cooking right away.
4

Add the coconut cream to a pot and stir-fry until it starts to separate slightly. Add the red curry paste and stir-fry. If it gets too dry, add a little more coconut cream. Once the curry paste is well mixed with the coconut cream, add the curry powder and stir well. Don't let the coconut cream separate too much.
5

Add the coconut milk to the pot and stir. Bring to a boil, then add the pork belly. Cover and simmer over medium heat for about 15 minutes. Then add the marinated pork shoulder and bring to a boil again.
6

Add the winter melon to the pot and stir well. Season with palm sugar and fish sauce, stirring until the palm sugar is fully dissolved. Cover and simmer over medium to low heat until the winter melon is tender and the pork is soft, about 40-60 minutes. Check the doneness of the winter melon and pork regularly.
7

Once the winter melon and pork are cooked to your liking, taste and adjust the seasoning as desired. The flavor should be fragrant with curry powder, sweet and salty, and not too spicy. I don't add cornstarch slurry to thicken the soup, but if you prefer a thicker consistency, feel free to add it.
8

Serve the curry with soft-boiled eggs, fried Chinese sausage, sliced chili peppers, and cucumber salad. Adjust the accompaniments to your preference.
9

The winter melon will be tender and infused with curry flavor, and the pork will be soft and tender. Serve with hot steamed rice, sweet Chinese sausage, and sweet and sour cucumber salad for a perfect combination.
10

Arrange everything nicely for an appetizing presentation.