Recipe courtesy of James "Jimmy" Carter
and
Kurt Koessel
Slow Roasted Pork with Coconut Curry Sauce, Corn Tortillas, Fresh Tomato Salsa over Basmati Rice
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1075
- Total Fat
- 75
- Saturated Fat
- 52
- Carbohydrates
- 89
- Dietary Fiber
- 10
- Sugar
- 7
- Protein
- 24
- Cholesterol
- 49
- Sodium
- 1488
- Total: 11 hr 45 min
- Prep: 45 min
- Cook: 11 hr
Ingredients
Dry Rub and Pork:
Spicy paprika
Garlic powder
Italian seasoning
Salt and pepper
1 boneless pork butt (approximately 7 pounds)
50 fluid ounces coconut milk (recommended: Chaokoh)
Coconut Curry Sauce:
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
Rice:
1/4 bunch fresh cilantro
1/4 jalapeno pepper
4 cloves garlic
2 cups basmati rice
3 tablespoons butter
Salt and pepper
Salsa:
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
- 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.
- 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.
- 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.
- 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.
- Heat the corn tortillas on a griddle. Plate the rice, put the pork with sauce on top, and finish with salsa and tortillas.