Slow Roasted Pork with Coconut Curry Sauce, Corn Tortillas, Fresh Tomato Salsa over Basmati Rice

1. 1

   For the pork: Preheat the oven to 350 degrees F. Rub the spices into the pork and roast for about 8 hours.

2. 2

   Let cool.

3. 3

   Pull apart and discard any fat.

4. 4

   Put the pork pieces in a large pot and add the coconut milk.

5. 5

   Meanwhile, for the curry sauce: Saute the curry paste, ginger, garlic, and black beans in sesame oil until fragrant, 3 to 4 minutes.

6. 6

   Add this mixture to the pot with the pork and coconut milk.

7. 7

   Add the lime leaves.

8. 8

   Braise on low heat for 1 to 2 hours.

9. 9

   For the rice: Blend the cilantro, jalapeno, garlic, and 1 cup of water.

10. 10

    Put this mixture in a pot on the stove.

11. 11

    Add the basmati rice.

12. 12

    Add 2 1/2 cups water.

13. 13

    Bring to a boil, and then simmer, covered, until the rice absorbs the liquid, 20 to 25 minutes.

14. 14

    When done, add the butter and salt and pepper, to taste.

15. 15

    For the salsa: Roast the jalapeno and poblano peppers, peel, and remove the seeds.

16. 16

    Toast the cumin seeds and then grind.

17. 17

    Dice the tomatoes and red onion and mix together in a bowl with the other salsa ingredients.

18. 18

    Heat the corn tortillas on a griddle.

19. 19

    Plate the rice, put the pork with sauce on top, and finish with salsa and tortillas.

20. 20

    This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

21. 21

    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.

* Per serving · 4 servings · Values may vary.