Ingredients

• Spicy paprika
• Garlic powder
• Italian seasoning
• Salt and pepper
• 1 boneless pork butt (approximately 7 pounds)
• 50 fluid ounces coconut milk (recommended: Chaokoh)
• 250 grams yellow curry paste (recommended: Mae Ploy)
• 5 tablespoons finely chopped ginger
• 5 tablespoons finely chopped garlic
• 1 tablespoon Chinese fermented black beans, rinsed and chopped
• 1/4 cup sesame oil
• 8 to 10 kaffir lime leaves
• 1/4 bunch fresh cilantro
• 1/4 jalapeno pepper
• 4 cloves garlic
• 2 cups basmati rice
• 3 tablespoons butter
• Salt and pepper
• 1 jalapeno pepper
• 1 poblano pepper
• 1 tablespoon cumin seeds
• 1 red onion
• 6 to 8 tomatoes
• 1/2 bunch fresh cilantro
• 2 limes, juiced
• Salt and pepper
• Corn tortillas, for serving

Instructions

1. Watch how to make this recipe.
2. 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.
3. Meanwhile, for the curry sauce: 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.
4. 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.
5. 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.
6. Heat the corn tortillas on a griddle. Plate the rice, put the pork with sauce on top, and finish with salsa and tortillas.