1 tablespoon fermented black beans chinese rinsed chopped
0.3 bunch cilantro leaves fresh
0.5 bunch cilantro leaves fresh
4 cloves garlic
5 tablespoons garlic finely chopped
6 servings garlic powder
5 tablespoons ginger finely chopped
6 servings penzey's southwest seasoning italian
0.3 jalapeno
1 jalapeno
2 juice of lime juiced
8 kaffir lime leaves
6 servings spicy paprika
1 poblano pepper
1 pork butt boneless (approximately 7 pounds)
1 onion red
6 servings salt and pepper
0.3 cup sesame oil
6 to 8 tomatoes
250 grams curry paste yellow (recommended: Mae Ploy)
Equipment
bowl
frying pan
oven
pot
stove
Directions
Watch how to make this recipe.
For the pork: Preheat the oven to 350 degrees F. Rub the spices into the pork and roast for about 8 hours.
Let cool. Pull apart and discard any fat.
Put the pork pieces in a large pot and add the coconut milk.
Saute the curry paste, ginger, garlic, and black beans in sesame oil until fragrant, 3 to 4 minutes.
Add this mixture to the pot with the pork and coconut milk.
Add the lime leaves. Braise on low heat for 1 to 2 hours.
For the rice: Blend the cilantro, jalapeno, garlic, and 1 cup of water. Put this mixture in a pot on the stove.
Add the basmati rice.
Add 2 1/2 cups water. Bring to a boil, and then simmer, covered, until the rice absorbs the liquid, 20 to 25 minutes. When done, add the butter and salt and pepper, to taste.
For the salsa: Roast the jalapeno and poblano peppers, peel, and remove the seeds. Toast the cumin seeds and then grind. Dice the tomatoes and red onion and mix together in a bowl with the other salsa ingredients.
Heat the corn tortillas on a griddle. Plate the rice, put the pork with sauce on top, and finish with salsa and tortillas.
