Curried Pork with Pickled Garlic from Thai Food and Cooking by Judy Bastyra and Becky Johnson

Ingredients

• strips of lemon and lime rind, to garnish
• 130 ml/4½ fl oz/generous ½ cup coconut cream
• 2 1/2 cm/1 in piece fresh root ginger, finely chopped
• 1 garlic clove, crushed
• 15 ml/1 tbsp Thai red curry paste
• 130 g/4½ oz lean pork steaks
• 30 ml/2 tbsp vegetable oil
• 4 pickled garlic cloves, finely chopped
• 2 1/2 ml/½ tsp ground turmeric
• 10 ml/2 tsp lemon juice
• 30 ml/2 tbsp Thai fish sauce
• 5 ml/1 tsp granulated sugar
• 30 ml/2 tbsp vegetable or chicken stock