Description
Thickened with a touch of cashew flour, this velvety-smooth curry has big flavor. Milk-soaked bread keeps the meatballs light and fluffy.
Ingredients
- 3 (1/2-inch-thick) white bread slices (1 ounce each), crusts removed
- 1/2 cup whole milk
- 2 pounds ground pork
- 8 ounces pork belly, finely chopped
- 3 medium shallots, finely chopped (about 1 cup)
- 5 garlic cloves, finely chopped (about 4 teaspoons)
- 1 small thai chile, finely chopped
- 1 tablespoon granulated sugar
- 2 1/4 teaspoons fish sauce
- 2 teaspoons white pepper
- 2 teaspoons kosher salt
- 1 1/2 teaspoons chili powder
- 2 tablespoons canola oil
- 1 medium-size white onion, roughly chopped (about 2 1/4 cups)
- 3 garlic cloves
- 1 (2-inch) piece fresh ginger, peeled
- 1 tablespoon canola oil
- 2 tablespoons curry powder
- 2 (14.5-ounce) cans diced tomatoes (undrained)
- 7 tablespoons unsalted butter, divided
- 2 tablespoons cashew flour (see note)
- 1 tablespoon fish sauce
- 1 tablespoon granulated sugar
- kosher salt, to taste
- 1/3 cup heavy cream
- fresh parsley leaves and chopped unsalted raw cashews, for garnish
Directions
- Combine bread and milk in a shallow baking dish, and let soak 1 minute. Squeeze mixture to form a paste; set aside.
- Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper; set aside. Pulse pork and pork belly in a food processor until finely chopped and well combined, 15 to 18 pulses; transfer mixture to a large bowl. Add bread paste, shallots, garlic, Thai chile, sugar, fish sauce, white pepper, salt, and chili powder, and stir until combined. Divide meat mixture into 1 1/2-ounce portions (about a heaping tablespoon each), and roll into balls. Arrange meatballs on prepared baking sheet. Cover and set aside at room temperature.
- Combine onion, garlic, and ginger in a blender, and process until smooth, about 15 seconds; set aside. Heat oil in a large saucepan over medium-low; add curry powder, and cook, stirring constantly, until fragrant, about 30 seconds. Stir in onion mixture, diced tomatoes, 5 tablespoons butter, cashew flour, fish sauce, and sugar. Cook, stirring occasionally, until flavors meld, about 30 minutes. Season with salt to taste.
- Heat oil in a large skillet over medium-high. Working in batches, cook meatballs, turning occasionally, until browned on all sides, 3 to 5 minutes. Transfer to a large rimmed baking sheet, and repeat process with remaining meatballs. Transfer to preheated oven; bake meatballs until a thermometer inserted in thickest portion registers 160°F, about 15 minutes. Divide meatballs among bowls. Stir cream and remaining 2 tablespoons butter into curry. Spoon curry over meatballs, and garnish with parsley and cashews.
