1kg pork neck, diced
1 glug of PnP Extra Lite Olive Oil
1 dash of Cerebos Spice Salt and Pepper
2 PnP Large Onions, chopped
70g massaman curry paste
400ml of Jemz Coconut Cream
500g of PnP Diced Pumpkin
1 handful of chopped PnP Coriander, for serving
10ml PnP grated fresh coconut, for serving
1 PnP red chilli, sliced, for serving
1 bowl cauli rice, for serving
Brown pork neck in olive oil and season.
Add onion and curry paste and fry for 3 minutes until fragrant.
Add coconut cream and 1 cup (250ml) water.
Simmer for 45 minutes, then add pumpkin. Simmer for 15 minutes more.
Serve with coriander, coconut and chilli on cauli-rice.