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
  • Total: 11 hr 45 min
  • Prep: 45 min
  • Cook: 11 hr
  • Yield: 4 to 6 servings
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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

  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.

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