If you are in the mood for a really, really yummy dish and don’t mind turning the oven on for a few hours- this recipe is for you… truly one of my favorites…I had a version of this at a yummy Singaporean restaurant in the city and I still dream of the yumminess….

• 3 tablespoons peanut oil
• 2-3 pounds pork shoulder, cut into 2 inch pieces with excess fat taken off
• ½ cup all purpose flour
• Salt
• 1 star anise
• 3 to 4 cloves
• 1 cinnamon stick
• 10 to 12 curry leaves

Spice Paste

• 4 garlic cloves
• 1 cup chopped shallots
• 3 to 4 dried red chilies, seeds taken out and soaked in hot water for 10 minutes
• 2 teaspoons coriander seeds
• 2 teaspoons cumin seeds
• 1 teaspoon turmeric
• 1 tablespoon shrimp paste (Asian store)
• 2 lemongrass (white part), chopped

Process all spice paste ingredients in a food processor until a paste is formed. Keep aside.

• 1 can full fat coconut milk
• 3 to 4 cups chicken broth
• 3 to 4 medium yellow potatoes, peeled and cut into 2 inch pieces
• Salt
• Sugar

Heat a large, heavy saucepan with the peanut oil. In the meantime, dredge the pork pieces in the flour and then sprinkle them with a bit of salt. Brown the pieces in the hot oil, in batches for at least 3 to 4 minutes on each side. Set the pork aside and add the star anise, cloves, cinnamon stick and curry leaves. Saute on medium heat for 1 to 2 minutes. Add the spice paste and sauté on medium heat for 4 to 5 minutes, stirring constantly. Add the pork pieces, coconut milk and chicken broth. Bring to a boil and lower the heat to a simmer and cook with the lid on for at least 3 to 4 hours. Add the potatoes half an hour before serving. Reduce the gravy according to taste and serve with coconut rice.