You have thrown down the gauntlet, good sir, and I accept the challenge.
Ingredients:[ul][li]4 boneless pork chops, 3/4 inch thick1 (12-ounce) can beer3 tablespoons honey1 garlic clove, crushed1 bay leaf1 TB peanut oil2 TB red curry paste1/2 lb pork tenderloin, sliced thin1 can coconut milkzest of 1 lime2 TB grated fresh ginger2 TB Thai fish sauce1 tsp sugar2 serrano peppers1 14oz can baby corn9 cloves garlic, chopped fine1/4 cup each of basil/cilantro, chopped1 large onion, chopped2 large potatoes, peeled, halved lengthwise, sliced thin3 TB olive oil1 batch habanero sauce (see below)25 intact habanero peppers[/ul]Habanero sauce:[ul]1 cup water1/3 cup red wine vinegar1-3 habanero peppers1 large red bell pepper1 TB paprika1 tsp cumin1 tsp salt[/ul]Chop up the bell and habanero peppers. Bring all ingredients to a boil, simmer 8-10 minutes. Puree in blender.[/li]
Directions:[ul]In large ziplock bag, combine beer, honey, crushed garlic clove, bay leaf. Add pork chops, seal bag, refrigerate two hours.Drain chops, discard marinade.Grill chops over medium-hot fire 8 to 10 minutes, turning to brown evenly.Slice chops thinly, set aside.Heat wok to medium high, add peanut oil, add curry paste, stir fry 3-4 minutes.Increase the heat, add the 1/2 pork tenderloin. Stir fry 3-4 minutes.Add coconut milk, lime zest, 6 cloves chopped garlic, grated ginger, bring to a boil. Simmer until pork is tender.Stir in fish sauce, sugar, serrano peppers, baby corn (drained).Add basil and cilantro leaves, reduce heat, set wok aside.In a separate pan, saute the chopped onion and potatoes in 3 TB olive oil until they begin to soften.Add remaining 3 cloves crushed garlic. Saute one minute.Add the sliced pork chops, stir.Add the pork curry, stir.Add the habanero sauce, stir.[/ul]Then throw all of that out and eat the remaining 22-24 intact habanero peppers and transcribe the events in a thread.