Author: Arun Kumar

Name: Red Pork & Lychee Curry
Total time: 8 h 30 min
Yield: 4
Ingredients: 565g (1¼lb) can seeded lychees in syrup; 1.5kg (3lb) pork belly ribs (spare ribs), rind removed, halved; 1 large onion (200g), sliced thinly; 2 cloves garlic, crushed; ⅓ cup (100g) red curry paste; 400ml can coconut milk; ½ cup (125ml) chicken stock; 2 fresh kaffir lime leaves; 2 tablespoons fish sauce; 227g (7oz) can water chestnut slices, drained, rinsed; 125g (4oz) baby corn, halved; 400g (12½oz) baby carrots, trimmed; 200g (6½oz) snow peas, trimmed; ⅓ cup (25g) fried shallots; ⅓ cup loosely packed fresh coriander (cilantro) leaves; 2 limes, cut into wedges

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