Chu chee (choo chee) pork

Chu chee (choo chee) pork

Murray Valley Pork scotch fillet

My introduction to chu chee came many years ago, in a small Thai restaurant that was up the road from where we used to live in Pyrmont. It was just your typical Oz-Thai joint with all the usual suspects on the menu, but there were a few things in there that were a little different from the norm.

And then there was their chu chee salmon.

Chu chee pork recipe

We both loved it so much that it ended up being the only thing we ordered on every visit.

Ok, maybe we started things off with a plate of fish cakes and money bags.

Chu chee pork recipe

Chu chee more commonly involves seafood – in particular, fish or prawns – but sometimes you can come across duck. I’m yet to try the duck variety, but something tells me I’d fall for it head over heels.

No duck for you today, however, as all I have is a succulent lump of pork scotch fillet, also known as neck or collar butt.

Chu chee pork recipe

This part of the animal is ideal for methods of cooking that need a little more time – like stews, roasts and casseroles. Thanks to all the fat that’s marbled through it the end result is juicy, succulent meat that’s easy to carve or simply tear apart with minimal effort.

Chu chee pork recipe

Cooking scotch fillet in a bath of chu chee sauce is divine, I’ve got to say. Yes you can buy chu chee paste in selected grocers, but it’s easy enough to make it by building up from red curry paste. Yes you can make your own red curry paste, but when laziness prevails, a quality import from Thailand does me just fine.

All we really have is the curry paste, coconut milk, kaffir lime, basil and the Thai usuals like fish sauce and sugar. I’ve also added chunks of red chilli and frozen peas to mine.

Making it is even simple. Sear the meat, take it out and make the sauce in the same pan, put the meat back in, lid on, then roast!

*Pork supplied by Murray Valley pork

Chu chee pork recipe

 

Print Recipe
Chu chee (choo chee) pork
We've all tried it with prawns or fish, but how about meltingly tender chu chee pork that's rich in coconut milk and red curry spices?
Chu chee pork recipe
Course Main Dish
Cuisine Thai
Servings
people
Ingredients
Course Main Dish
Cuisine Thai
Servings
people
Ingredients
Chu chee pork recipe
Instructions
  1. Preheat the oven to 170°C.
  2. Put an ovenproof skillet with high sides over a medium high flame. Add the oil and sear the scotch fillet on all sides until golden brown – about 10 minutes in total. Remove from the skillet and set it aside.
  3. Turn the heat down to medium.
  4. Add the red curry paste to the same skillet – taking care as it will probably spit all over the place. Stir it around with a wooden spoon for about 40 seconds, then add half of the coconut milk, red chillies, basil and kaffir lime leaves. Stir for 1 minute.
  5. Add the remaining coconut milk, water, fish sauce, palm sugar and white pepper. Bring it to a simmer, give it a stir then turn off the heat.
  6. Lay the seared pork into the sauce, spoon some of it over, cover it with a lid, then bake in the oven for 2½ hours. Be sure to baste the pork every half hour or so; cooking it until meltingly tender.
  7. About 10 minutes before it’s done, add the peas to the skillet and toss them through the sauce.
  8. While the pork is cooking, finely slice the reserved red chilli and slice the reserved kaffir lime leaves very finely, as well.
  9. To serve, cut or roughly tear the pork into chunks and drizzle with the sauce. Serve with cooked rice.
Share this Recipe
  • This dish looks awesome, so much better than the disappointing chu chee prawns I’ve had from a local Thai eatery that shall remain unnamed.

  • Sounds divine, John. I am loving this with the pork, but the shrimp sounds amazing, too. I guess it’s time to make another big batch of red curry paste!

  • I love chu chee fish (especially the deep fried version at Chat Thai) but I haven’t tried the pork version before. I can almost the spices from here!

    • I think I need to revisit Chat Thai and give the chu chee fish a go. One of my all time faves!

  • KevinIsCooking

    Your photos just slay me.
    As for this pork, hell yeah, Id rip into this and sop that sauce up with lots of steamed rice. Brilliant!

    • It’s not quite something to quickly whip up after work, but with a little time, it’s sure to please!

  • This looks so delicious, John, I just can’t get over it. I swear that I can almost taste it.

  • Karen (Back Road Journal)

    Each time I visit and see your wonderful photos, I want to start cooking. I have almost all the ingredients for your delicious sounding pork…I just need to see if I can find kaffir leaves.

    • Thanks Karen. Well here’s hoping you can find some kaffir lime leaves!

  • AmandaChewTown

    I’m a lover of choo chee fish, but have never thought to try it with pork! I can just imagine how delicious and lipsmackingly good this would be with pork.

  • This looks sensational!
    Choo Chee Goong was my total favourite from the menu at our local Thai when I lived in Nottingham. Lightly battered prawns in the most delicious sauce! So good!! I have never thought of recreating it! I am so excited to see this.

    Your pork looks amazing! So succulent! I love the way it is falling apart ready to mix with the rice and have everything soaked in that delicious flavour! I am drooling!!! I want to cook it right now and then stuff the leftovers in to bread rolls with a fried egg for breakfast (I am odd 😉 )

    • The pork truly is succulent. I’m loving your idea of stuffing it into a bread roll with a fried egg. Great thinking!

      • I made this to gift to a friend who is going through a tough time.
        Shredded it all up and boxed it up in take away containers .
        Saved a little bit to make myself a roll.

        So good!!!! Amazeballs recipe!

  • Hey thanks for doing that!

  • This kind of reminds me of our pork butt we bbq but notched up several tiers in flavor. Absolutely beautiful in color and I imagine the steak rivals it. I have all of the ingredients — except for the pork but that’s easy enough to get. I’m with MissHomemade — you deserve an award not only for your excellent photography and presentation but also for the delicious dishes you create.

  • Sara (Belly Rumbles)

    Love what you have done here, such a great twist from the usual salmon to pork. I can only imagine how amazing the flavours would be.

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