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1
In a large enameled cast-iron casserole, cover the pork chunks with 1 inch of cold water (about 12 cups).
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2
Add the salt and bring to a boil over moderately high heat.
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3
Reduce the heat to moderate and simmer until the pork is tender, about 1 hour and 15 minutes.
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4
Using a slotted spoon, transfer the pork to a bowl.
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5
Set aside 2 cups of the pork stock; reserve the remaining pork stock for another use.
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6
Wipe out the casserole.
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7
Add 1 cup of the coconut milk and simmer over moderate heat until reduced by half, about 5 minutes.
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8
Stir in the curry paste and peanut butter and cook for 1 minute more.
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9
Add the remaining 1 cup of coconut milk and the reserved 2 cups of pork stock along with the sweet potato, galangal, lemongrass and shrimp paste.
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10
Cover partially and bring to a simmer over moderate heat.
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11
Cook until the sweet potato is almost tender, about 10 minutes.
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12
Add the eggplant and simmer until just tender, about 10 minutes.
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13
Add the pork and chiles to the casserole and simmer over moderate heat until the pork is heated through and the vegetables are tender, 10 minutes.
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14
Discard the galangal and lemongrass.
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15
Stir in the pineapple and cook until heated through, 1 to 2 minutes.
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16
Remove from the heat and stir in the basil.
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17
Serve with steamed white rice.
