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For the pork: Preheat the oven to 350 degrees F. Rub the spices into the pork and roast for about 8 hours.
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Let cool.
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3
Pull apart and discard any fat.
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4
Put the pork pieces in a large pot and add the coconut milk.
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Meanwhile, for the curry sauce: Saute the curry paste, ginger, garlic, and black beans in sesame oil until fragrant, 3 to 4 minutes.
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6
Add this mixture to the pot with the pork and coconut milk.
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Add the lime leaves.
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Braise on low heat for 1 to 2 hours.
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For the rice: Blend the cilantro, jalapeno, garlic, and 1 cup of water.
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Put this mixture in a pot on the stove.
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Add the basmati rice.
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Add 2 1/2 cups water.
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Bring to a boil, and then simmer, covered, until the rice absorbs the liquid, 20 to 25 minutes.
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When done, add the butter and salt and pepper, to taste.
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For the salsa: Roast the jalapeno and poblano peppers, peel, and remove the seeds.
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Toast the cumin seeds and then grind.
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Dice the tomatoes and red onion and mix together in a bowl with the other salsa ingredients.
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Heat the corn tortillas on a griddle.
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Plate the rice, put the pork with sauce on top, and finish with salsa and tortillas.
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20
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
