Slow Roasted Pork with Coconut Curry Sauce, Corn Tortillas, Fresh Tomato Salsa over Basmati Rice

Total Time:
11 hr 45 min
45 min
11 hr

4 to 6 servings

  • 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
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 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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