🍛 The Legend of Love (and Forgetting) Pork and Pickled Bamboo Shoots in Coconut Milk Curry: When Deliciousness Meets Care 💖

Hello, my lovely friends.

Yesterday was an important day: I went out to hunt for ingredients to make a special dinner: Pork and Pickled Bamboo Shoots in Coconut Milk Curry. A favorite dish that I can make over and over again and never get tired of.
🛒 The Purchasing Mission: The Beginning of a Small Chaos: Upon arriving at the store, I carefully surveyed the ingredients and picked up a bunch of morning glory, pickled bamboo shoots, and the heart of this dish: fatty pork. As I'm getting older and my teeth aren't as strong as they used to be, I opt for lean pork with a little fat. It's tender and easy to chew, so I don't have to worry about the difficulty of chewing. It's a small joy for an elderly person to enjoy a delicious meal with peace of mind.
However, as I was checking the ingredients in my basket, I had to say "Oops!" to myself... I forgot to buy coconut milk. 😅 This is a funny story that happens often. So I had to drive back to the store to buy more coconut milk, even though it took me a little longer. But for a rich, fragrant curry, this is the most worthwhile investment.

🔪 Preparation: Tips for Tender and Delicate Meat

Now that you have all your ingredients, it's time to get cooking.

📝 Recipe and ingredients for pork and pickled bamboo shoot curry

🛠️ Ingredient Preparation Steps

• Prepare the pork: Wash the fatty pork thoroughly, then cut into thin, bite-sized pieces. Thin slicing allows for easy chewing and allows the pork to absorb the curry better.
• Prepare the pickled bamboo shoots: To reduce the sourness and saltiness of the pickled bamboo shoots Rinse thoroughly with clean water several times and boil in boiling water for 15-20 minutes (or skip boiling if you prefer a more sour taste). Then drain.
• Prepare the ingredients: Tear the kaffir lime leaves and pluck the basil leaves. Prepare the coconut cream and coconut milk.

🔥 ## How to make it

• Stir-fried curry paste: Heat a pot/wok and add a small amount of coconut milk (about 1/4 cup). Simmer until the coconut milk begins to separate. Add the red curry paste and stir-fry with the coconut milk until fragrant.
• Stir-fried pork: Add the prepared sliced fatty pork and mix well with the curry paste. Simmer until the pork begins to cook and changes color.

• Add bamboo shoots: Add the pickled bamboo shoots and stir-fry until combined with the pork and curry paste.

• Add the curry: Add the coconut milk and the remaining coconut cream. Stir to combine. Add the torn kaffir lime leaves. Simmer over medium-low heat until the pork is tender and the curry is absorbed by the bamboo shoots.

• Seasoning: Season with fish sauce and palm sugar. Taste to make sure it is salty, followed by sweetness, and has a sour taste from the pickled bamboo shoots (you can add a little lime juice if you like it more sour).

• Finished: Once the flavors are well-balanced, add the basil leaves and diagonally sliced red chili peppers. Stir quickly and immediately turn off the heat.

• Ready to serve: Ladle the pork and pickled bamboo shoots curry into a bowl and serve with hot steamed rice. It's guaranteed to be a delicious combination.
  How do you like this dish? I hope you enjoy it. I also stir-fried morning glory to go with the pork and pickled bamboo shoots curry. Ready to serve!

For today, I must take my leave.
See you guys next time! Thank you for following and supporting me. Thank you very much.

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