- 4 pounds pork shoulder
- pork hock stock (as needed)
- 1/2 cup ginger (minced)
- 3 tablespoons lemon grass (minced)
- 3 tablespoons garlic (minced)
- 1/2 cup cilantro
- 1/2 cup basil
- 2 tablespoons salt
- 2 tablespoons pepper
- 1 cup lime juice
- noodles (Crispy, fried)
- cilantro leaves (picked)
- lime wedges
- 4 tablespoons red curry paste
- 6 cloves garlic
- 1 tablespoon ginger (grated)
- 1/2 teaspoon coriander
- 1/2 teaspoon turmeric
- 2 cans coconut milk
- 5 cups pork broth
- 2 tablespoons palm sugar (light brown)
- 1 tablespoon soy sauce
- 1/4 cup fish sauce (preferably Red Boat)
- 2 tablespoons lime juice
- 1. Season the pork with salt and pepper, sear in a rondeau.
- 2. Deglaze with pork hock stock and cover the pork ¾ of the way up.
- 3. Braise in the oven for one and a half hours.
- 4. When done, pull out of oven and braising liquid and rub it with ginger, lemongrass, garlic, cilantro, basil, salt, pepper and lime juice.
- 5. Char the pork on the grill to get a lightly blackened crust. Pick the meat into bite sized pieces.
- 6. Combine with curry broth and crispy pig-skin noodles.
- 1. In a food processor, fortify the curry paste with garlic, ginger, coriander, turmeric.
- 2. Heat 1 cup of the coconut milk in a wok or large saucepan over medium high heat. Cook, stirring often until the liquid is reduced and the oil starts to separate out. Stir in the fortified curry paste and cook for a couple of minutes.
- 3. Add pork broth and palm sugar, simmer for 10 minutes. Add soy sauce, fish sauce, and remaining coconut milk. Remove from heat and add lime juice. Taste and adjust seasoning if necessary.