Let it snow: Braised pork with Thai red curry
Lake Superior
A bit different from our LA patio
It's been snowing since 6:00 last night with six more inches expected by late afternoon. Where are we now? The south shore of Lake Superior and this ain't no disco, baby. The sky is heavy, Lake Superior choppy and gun-metal grey, and the wind is driving the snowbirds south and the seagulls west.
We heeded the weather report yesterday and stocked up, so we can watch the strange combination of large snowflakes and pounding waves from the confines of our warm living room. A tug boat heads out of port across the horizon pushing aside chunks of ice the size of refrigerators with indifferent ease.
I bought a pork butt—perfect for a winter supper— intending to make braised pork with Thai red curry, but forgot where I am. I have no Thai red curry, no coconut milk, no fish sauce so a more area-appropriate dish is in order. I do have onions, potatoes, and tomatoes so how a good old pork stew with vegetables. Coming right up.
Braised pork with Thai red curry
4# pork butt or pork shoulder
5-6 shallots, thinly sliced
5 cloves garlic, minced
2 Tbs. minced ginger
1 Tbs. Thai red curry—or more to taste
4 cups chicken stock
3 Tbs. fish sauce
1/2 can coconut milk
3 Tbs. brown sugar
3 Tbs. lime juice
Jasmine rice
1 lime, peeled and diced
1 bunch cilantro, coarsely chopped
Cut pork into 1 1/2" pieces. Season with salt and pepper.
Brown pork pieces slowly in hot oil, transfer browned meat to a platter and reserve.
Reduce heat to medium-low, saute shallots until golden brown and softened—10 minutes.
Add garlic and ginger, increase heat to medium-high and cook for about 2 minutes, then add red curry paste. Cook, stirring constantly, about 3 minutes.
Return pork to pan along with chicken stock and cook at a low simmer, uncovered, until meat is tender about 2 hours.
When pork is tender, remove from pot with a slotted spoon, transfer to a platter, and reserve.
Puree sauce in a blender and strain back into pot. Cook over medium-high heat until liquid is reduced by one third.
Stir in fish sauce, coconut milk, sugar, and lime juice—remove from heat. Stir pork back into warm sauce. Serve stew with Jasmine rice and garnish with chopped cilantro, diced limes, and mango chunks.
Posted by Marla Nichols at 12/21/2010 11:42 AM 
Categories: Asian
Tags: Thai pork curry Lake Superior pork butt
Categories: Asian
Tags: Thai pork curry Lake Superior pork butt
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