News article, 29. March 2023

Jerusalem artichokes and pork in curry, coconut and lentils

If you need to use the last of the winter’s Jerusalem artichokes, this stew with curry, red lentils and pork is ideal.

A deliciously spicy dish with ginger, garlic, chilli, curry and red lentils as well as pieces of pork collar. When serving, top with marinated red onions, mint and coriander leaves.

The warm spices and the richness of the coconut milk interact extremely well with the pork. The marinated red onions and herbs add a twist of sourness.

Enjoy

Ingredients
For 4

300 g pork collar
Salt
800 g Jerusalem artichokes
2 tbsp extra virgin olive oil
1 clove garlic
1 fennel
½ fresh red chilli
10 g fresh ginger
2 tbsp red curry paste
200 g red lentils
5 dl water
2 limes
8 dl coconut milk, 2 tins

Decoration
2 red onions
1 lime
1 bunch fresh coriander
1 bunch fresh mint

Approx. 40 mins
Method:

Cut the meat into 2×2 cm cubes. Put them in a bowl with a little salt and also to rest for 15 mins.
Scrub the artichokes thoroughly with a brush so that all the soil is removed. Divide into quarters.
Heat the oil in a pan under a high heat. Brown the meat for a couple of minutes until it has a good crust.
Add the artichokes and allow to fry for another couple of minutes so that they assume a little colour.
Peel and finely chop the garlic.
Cut the root and top of the fennel, split lengthwise and chop finely.
Add the garlic and fennel to the pan and let it sauté a bit.
Finely chop the chilli and ginger and add to the pan together with the curry paste. Allow to brown for 1 minute.
Add the lentils and stir well.
Squeeze the juice from the limes.
Add the water, lime juice and coconut milk. Bring to the boil, reduce to a low heat and simmer for 25-30 minutes until tender. If the coconut milk boils too violently and reduces too much, it may start to separate. If this happens, you can add a little more water to thicken it and boil again.
Peel and finely chop the red onions.
Finely grate the peel and squeeze the juice from the lime.
Toss the onions in the lime juice and grated peel and marinate for 15-20 mins until they lose their tanginess.
Remove the pan from the heat and season with extra chilli, ginger, curry paste and lime according to taste.
Serve accompanied with the marinated onions, mint and coriander leaves.