Pork in Red Curry

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!