Name: Slow Roasted Pork with Coconut Curry Sauce, Corn Tortillas, Fresh Tomato Salsa over Basmati Rice
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT11H0M0.000S
Total time: P0Y0M0DT11H45M0.000S
Yield: 4 to 6 servings
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

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.

Recipe courtesy of James Carter and Kurt Koessel, Meal Ticket, Berkeley, CA

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

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