Categories  

                

Mexican, Indian


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

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.


Excellent