Aromatic and rich, this pork in red curry recipe is a beautiful symphony of Thai flavors, melded together through the slow braising process. Tender pork butt is infused with the vibrant notes of red curry and coconut, creating a dish that is as comforting as it is exotic.
210 minutes
Aromatic and rich, this pork in red curry recipe is a beautiful symphony of Thai flavors, melded together through the slow braising process. Tender pork butt is infused with the vibrant notes of red curry and coconut, creating a dish that is as comforting as it is exotic.
Pork Butt, cut into 2-inch chunks
0 lb
tablespoons
Red curry paste
tablespoons
Lemongrass, tough outer layers removed, finely minced
stalks
Shallots, peeled and halved
each
Carrot, peeled and cut into 1-inch pieces
each
Fresno Chili, sliced
each
Cilantro, roughly chopped, plus more for garnish
cups
tablespoons
0 cans
tablespoons
Palm sugar, finely chopped
tablespoons
Lime Wedges
0.25 to serve
1. Prep
Preheat your oven to 300°F (150°C). Cut the pork into chunks, and gather all your aromatics and vegetables, chopping and measuring as listed above.
2. Sear Meat
Heat coconut oil in a large ovenproof pot over medium-high heat. Season the pork chunks with a pinch of salt and sear them in batches until well-browned on all sides, about 5 minutes per batch. Remove pork and set aside.
3. Sweat Aromatics
In the same pot, reduce heat to medium and add the shallots, carrot pieces, and lemongrass. Sauté until the shallots are translucent and the lemongrass is fragrant, about 3 minutes. Stirring often will prevent burning and ensure even cooking.
4. Caramelize Paste
Add the red curry paste to the pot, stirring it into the vegetables. Cook until the paste deepens in color and becomes aromatic, about 2 minutes. This process intensifies the curry's flavor.
5. Deglaze
Pour in the vodka, scraping the bottom of the pot to lift any browned bits. Let it reduce until almost completely evaporated. This step adds a layer of complexity and cooks off the alcohol.
6. Add Cooking Liquid
Stir in the coconut milk, fish sauce, and palm sugar. Bring the mixture to a boil, then return the pork to the pot, stirring to coat the meat with the sauce.
7. Braise
Cover the pot with a lid and transfer it to the oven. Braise for about 2 to 2.5 hours, or until the pork is fork-tender.
8. Finishing Ingredients
Remove the pot from the oven and let it rest with the lid on for at least 45 minutes. This allows the flavors to meld and the meat to become even more tender. Reheat gently on the stovetop if needed and adjust the seasoning with more fish sauce or sugar to taste.
9. To Serve
Dish the pork and sauce into bowls, sprinkle with chopped cilantro, and serve with lime wedges to squeeze over. Enjoy the comforting warmth and complex layers of flavor in each bite!
Always start with high-quality ingredients. For this dish, use fresh, well-raised pork from a reputable butcher, preferably pork belly or shoulder for tenderness and flavor.
Adjust the seasoning with fish sauce, palm sugar, tamarind paste, and red curry paste or chilies to balance sweet, sour, salty, and spicy elements.
Marinate the pork in red curry paste and fish sauce to tenderize and infuse flavor. Marinate for at least an hour or overnight for deeper flavor.
Homemade red curry paste with freshly ground spices and herbs, using a mortar and pestle, will significantly enhance the dish's flavor.
Add a final flourish with fresh lime juice, thinly sliced kaffir lime leaves, red chili slices, or additional herbs to enhance aroma and flavor.
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