Heat the oven to 220 fan bake.
Pat the pork fry and score the fat. Season well with salt and bake for half an hour, then turn the temp down to 190 and bake for a further 1 hour & 20 minutes.
Whilst the pork is cooking, chop all of the vegetables for the curry.
Once the pork has been turned down to 190, start with the curry. Fry the onion and ginger in a large pan with coconut oil until soft, now add the garlic & finely chopped lime and fry for a few more minutes.
Add in the jar of red curry paste and stir it all together, adding a good splash of coconut cream. Once it has been bubbling away for a few minutes add the rest of the coconut cream and the chopped mushroom & half the coriander. Cook for about 30 mins.
Cook your rice, and once cooked set it aside to stay warm. Add a spoonful of chilli (optional) roughly 1.5 tbsp fish sauce and 1 tbsp of sugar (you can add more if you think it needs it) Mix in the thinly sliced bok choy – only the white parts at this stage, the grapes & then the capsicum.
Mix it well & let it bubble away. Let that simmer for about 15 minutes then stir in the green parts of the bok choy and remaining coriander.
By this point, the pork should nearly be done. Turn the oven to grill and carefully watch the pork until the crackling goes crispy.
Chop the pork into 6 – 8 pieces, serve with rice and pour over the vegetable curry sauce.
