Recipe courtesy of James "Jimmy" Carter and Kurt Koessel
Episode: Sweet 'n Savory
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Total:
11 hr 45 min
Prep:
45 min
Cook:
11 hr
Yield:
4 to 6 servings
Level:
Intermediate
Total:
11 hr 45 min
Prep:
45 min
Cook:
11 hr
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Dry Rub and Pork:
Coconut Curry Sauce:
Rice:
Salsa:

Directions

Watch how to make this recipe.

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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