Singaporean Pork Curry Paratha Puffs

Name: Singaporean Pork Curry Paratha Puffs
Total time: 1 h 25 min
Yield: 4
Ingredients: 25 dough; 1 egg wash 1 egg only, no water; 2 7/8 tablespoons shredded coconut toasted fresh; 1 1/8 pounds pork shoulder 3/4 inch dice; 1 15/16 ounces Malaysian meat curry powder; 2/3 teaspoon kosher salt or sea salt; 1 3/16 teaspoons granulated sugar; 1 1/4 teaspoons black pepper; 1 1/8 tablespoons vegetable oil; 7 ounces onions roughly chopped; 4 1/8 tablespoons ginger thinly sliced/minced; 1 3/4 tablespoons garlic crushed; 1 1/8 tablespoons vegetable oil; 1 11/16 cups water or pork stock; 5/8 cup coconut milk; 1 1/8 tablespoons kaffir lime leaves; 2 grams curry leaves if available; 5 1/4 ounces potatoes white rose, 1/2 inch dice; 1/4 cup ground coriander; 3 tablespoons paprika; 4 teaspoons ground cumin; 1 tablespoon anise seed ground; 2 teaspoons ground turmeric; 2 teaspoons red chili peppers ground long, or other hot red chili; 1 teaspoon cinnamon; 1/2 teaspoon ground star anise; 1/2 teaspoon cardamon ground

PORK FOODSERVICE

27Ingredients

85Minutes

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Ingredients

US|METRIC

4 SERVINGS

25 dough

1 egg wash (1 egg only, no water)

15 grams shredded coconut (toasted fresh)

500 grams pork shoulder (3/4 inch dice)

55 grams Malaysian meat curry powder

4 grams kosher salt (or sea salt)

5 grams granulated sugar

1 g black pepper

15 grams vegetable oil

200 grams onions (roughly chopped)

25 grams ginger (thinly sliced/minced)

15 grams garlic (crushed)

15 grams vegetable oil

400 mL water (or pork stock)

150 mL coconut milk

3 grams kaffir lime leaves

2 grams curry leaves (if available)

150 grams potatoes (white rose, 1/2 inch dice)

1/4 cup ground coriander

3 Tbsp. paprika

4 tsp. ground cumin

1 Tbsp. anise seed (ground)

2 tsp. ground turmeric

2 tsp. red chili peppers (ground long, or other hot red chili)

1 tsp. cinnamon

1/2 tsp. ground star anise

1/2 tsp. cardamon (ground)

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Directions

Marinate pork in curry powder, salt, sugar, pepper and vegetable oil #1 for at least 2 hours – ideally 12-24 hrs.
Grind onions, ginger, garlic and vegetable oil #2 into a semi-smooth paste.
Fry spice mixture in large sauce pan until aromatic, about 5 minutes.

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Singaporean Pork Curry Paratha Puffs

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