Pig-Skin Noodle Curry Bowl Recipe

Name: Pig-Skin Noodle Curry Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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
1. Season the pork with salt and pepper, sear in a rondeau.
2
2. Deglaze with pork hock stock and cover the pork 3/4 of the way up.
3
3. Braise in the oven for one and a half hours.
4
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
5. Char the pork on the grill to get a lightly blackened crust. Pick the meat into bite sized pieces.
6
6. Combine with curry broth and crispy pig-skin noodles.
7
1. In a food processor, fortify the curry paste with garlic, ginger, coriander, turmeric.
8
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.
9
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.

1360

kcal

Calories

Fat

Carbs

136

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 4 pounds pork shoulder, pork hock stock as needed, 1/2 cup ginger minced, 3 tablespoons lemon grass minced, and more.

Yes, Pig-Skin Noodle Curry Bowl falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pig-Skin Noodle Curry Bowl

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