Braised food always taste better if you let it sit in the juices overnight. If you have the time, let the pork sit in the braising liquid overnight and reheat it in the oven when you’re ready.
1.5 lbs pork butt bone-in
2 TBL curry powder
1/2 yellow onion
6 cloves of garlic – rough chop
1 TBL red curry paste
1.5 cups coconut milk
1 cup water
3 red peppers – charred, skinned and seeded
A stove top or a grill can be used. Char the outside and place the peppers in a bowl and cover it with plastic wrap for 10 minutes; this helps the skin separate from the pepper. Peel the skin, remove the seeds and ribs, and rinse the peppers with water. Cut the peppers into medium size squares like what’s pictured.
1. Season pork with salt, pepper and curry powder.
2. Sear pork in a hot pan using oil on all sides and set the pork to the side.
3. Add onions and garlic to the pot and sauté until golden brown.
4. Add the coconut milk, curry paste and water. Add the pork and peppers back to the pan.
5. I used a pressure cooker which takes 40 minutes to braise the pork. If you don;t have one it will take about 3 hours in your oven at 350 depending on the size/shape of your pork shoulder. Obviously, the smaller the pieces the shorter the cooking time.
6. When the pork is done it should pull apart very easily. Spoon the pork and peppers over rice or lentils and serve.