Slow Roasted Pork with Coconut Curry Sauce, Corn Tortillas, Fresh Tomato Salsa over Basmati Rice |
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Prep Time: 45 Minutes Cook Time: 660 Minutes |
Ready In: 705 Minutes Servings: 4 |
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Ingredients:
spicy paprika |
garlic powder |
italian seasoning |
salt and pepper |
1 boneless pork butt (approximately 7 pounds) |
50 fluid ounces coconut milk (recommended: chaokoh) |
250 grams yellow curry paste (recommended: mae ploy) |
5 tablespoons finely chopped ginger |
5 tablespoons finely chopped garlic |
1 tablespoon chinese fermented black beans, rinsed and chopped |
1/4 cup sesame oil |
8 to 10 kaffir lime leaves |
1/4 bunch fresh cilantro |
1/4 jalapeno pepper |
4 cloves garlic |
2 cups basmati rice |
3 tablespoons butter |
salt and pepper |
1 jalapeno pepper |
1 poblano pepper |
1 tablespoon cumin seeds |
1 red onion |
6 to 8 tomatoes |
1/2 bunch fresh cilantro |
2 limes, juiced |
salt and pepper |
corn tortillas, for serving |
Directions:
1. For the pork: Preheat the oven to 350 degrees F. Rub the spices into the pork and roast for about 8 hours. Let cool. Pull apart and discard any fat. Put the pork pieces in a large pot and add the coconut milk.
2. Meanwhile, for the curry sauce: Saute the curry paste, ginger, garlic, and black beans in sesame oil until fragrant, 3 to 4 minutes. Add this mixture to the pot with the pork and coconut milk. Add the lime leaves. Braise on low heat for 1 to 2 hours.
3. For the rice: Blend the cilantro, jalapeno, garlic, and 1 cup of water. Put this mixture in a pot on the stove. Add the basmati rice. Add 2 1/2 cups water. Bring to a boil, and then simmer, covered, until the rice absorbs the liquid, 20 to 25 minutes. When done, add the butter and salt and pepper, to taste.
4. For the salsa: Roast the jalapeno and poblano peppers, peel, and remove the seeds. Toast the cumin seeds and then grind. Dice the tomatoes and red onion and mix together in a bowl with the other salsa ingredients.
5. Heat the corn tortillas on a griddle. Plate the rice, put the pork with sauce on top, and finish with salsa and tortillas.
6. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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