900 g (2 lb) lean pork, cut into 2.5 cm (1 in) pieces
450 g (1 lb) onions, peeled
8 cloves garlic, peeled and crushed
5 cm (2 in) piece fresh ginger, scraped and chopped
10 g (2 1/4 tsp) chilli powder
4 stems lemongrass, peeled
2.5 cm (1 in) ngapi or blachan (optional)
5 g (1 tsp) turmeric
60 ml (4 tbsp) peanut oil for frying
300 ml (1/2 pt) stock or water
coriander leaves to garnish
1. Put the pork pieces on a dish.
2. Slice half the onions and put the remainder into a food processor with the garlic, ginger, chillies, the lower 6 cm (2 1/2 in) of the lemongrass (bruise and reserve top of the stem), ngapi if used and turmeric.
3. Make these ingredients into a coarse paste.
4. Fry the pork pieces in the hot oil until they change colour, then increase the heat and add the paste.
5. Fry for 2 minutes, then add the remaining onion slices. When the pork is well coated with the spice mixture, pour on the stock or water.
6. Add salt and the lemongrass tops. Cover and cook for 1 1/2 hours or until the pork is tender.
7. Cook uncovered for a further 15 minutes, if liked, to reduce the liquid.
8. Remove the lemongrass. Add more chilli if a hotter curry is preferred.
9. Sprinkle with fresh coriander and eat with rice.
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