For the braised pork.
2lbs pork shoulder, cut into serving sizes
1 tablespoon grapeseed oil
2 yellow onions, sliced
1 garlic head, cut in half
1 carrot, cut into slices
4 star anise pods
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 cinnamon stick
1 3" piece of lemongrass
1 1/2 tablespoons of agave nectar
1 teaspoon kosher salt
optional, a small pinch of asian granulated chicken bouillon (if you dare)
1 quart of water
salt and pepper to-taste
Heat the oil in a large Dutch oven until nearly smoking. Season the portioned pork pieces liberally with salt and fresh-cracked pepper. Gently place the pork into the hot pot and allow it to caramelize for about 5 minutes. Flip the pork pieces over and sear the other side. The sear is the all important step here. You want a nice crisp brown salty crunchy exterior. Remove the meat from the pot and reserve, obviously. Add your onions, carrots, spices and garlic. Sweat the vegetables for 2 minutes at most. Return the pork to the pot along with any juices that may have collected. Fill the pot until the meat is covered by 2/3rd's. Add the agave nectar and the kosher salt. At this time, if you are up for adding some amazement to your dish, healthy folks look away! Add a small pinch of Asian granulated chicken bouillon,(available by different brands in Asian grocery stores), this stuff will knock your socks off with a dash of savory that is so unexpected. It's basically chicken flavored MSG by the way. The ingredient is totally unnesessary for this dish to be great, but I like to go big or go home.
Bring to a boil and then down to a simmer. Cover the pot and place it in a 275-285ºF oven for around 3 hours or until it's tender to your liking. I always make my pork a day in advance. I think letting it hang out in it's juices over night and reheating the next day is a great way to let the flavors develop.
For the curry.
1 small 4oz can of green curry paste
1 cup shelled peas, blanched
small splash of peanut oil
1 clove of garlic, chopped
1/2 yellow summer squash, quartered and sliced
1/2 zucchini, quartered and sliced
1 3" piece of lemongrass
4 cups coconut milk, I prefer unsweetened.
Peel and blanch your peas for about 3 minutes to get them cooking. They should be bright green when you pull them out of the water. Heat a saucepot or wok over medium heat. Add your peanut oil and garlic, cook for about 1 minute. Add your courgettes (zucchini) and saute with garlic and peanut oil for about 4 minutes. Remove the courgettes and reserve. Add your green curry paste and sauté for about two minutes. (HAVE YOUR OVEN FAN ON) Add your coconut milk and lemongrass, along with the peas and cooked courgettes. Simmer for 15 minutes and serve with brown rice.
Heat a sauté pan over medium-high heat along with a dash of oil (any oil). Take your braised pork shoulder and sear it until crispy on both sides. If you had kept the pork in the fridge overnight, place it in a hot oven for 10 minutes after searing it to heat it through. Serve on top of some brown rice with the curry and veggies.
Any left-over pork will make an amazing sandwich in the following days.
To see me make said sandwich and this dish tune in to KARE 11 Saturday morning June 18th.