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Ingredients
US|METRIC
4 SERVINGS
- 4 lb. pork shoulder
- pork hock stock (as needed)
- 1/2 cup ginger (minced)
- 3 Tbsp. lemon grass (minced)
- 3 Tbsp. garlic (minced)
- 1/2 cup cilantro
- 1/2 cup basil
- 2 Tbsp. salt
- 2 Tbsp. pepper
- 1 cup lime juice
- noodles (Crispy, fried)
- cilantro leaves (picked)
- lime wedges
- 4 Tbsp. red curry paste
- 6 cloves garlic
- 1 Tbsp. ginger (grated)
- 1/2 tsp. coriander
- 1/2 tsp. turmeric
- 2 cans coconut milk
- 5 cups pork broth
- 2 Tbsp. palm sugar (light brown)
- 1 Tbsp. soy sauce
- 1/4 cup fish sauce (preferably Red Boat)
- 2 Tbsp. lime juice
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Directions
- 1. Season the pork with salt and pepper, sear in a rondeau.
- 2. Deglaze with pork hock stock and cover the pork ¾ of the way up.
- 3. Braise in the oven for one and a half hours.
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