Braised Pork Shoulder Green Curry with Broccoli
The mild heat from the green curry is perfect with slow-cooked pork. Coconut milk and herbs add sweet and savory flavors to balance this dish.
prep time
50 minutescook time
4 hours and 15 minutesIngredients
For the Pork:
- 1 Niman Ranch Boneless Pork Butt (3 to 4lbs), cut into 2-inch pieces
- 1 (3-inch) piece ginger, sliced
- 3 cloves garlic, crushed
- 1 tablespoon chopped kafir lime (or 1 tablespoon lime zest)
- Kosher salt
- 1 1/2 cups chicken broth
For the Curry:
- 1 tablespoon vegetable oil
- 2 tablespoons green curry paste (depending on your heat preference)
- 1 tablespoon chopped lemongrass or 1 teaspoon dried
- 1 tablespoon chopped kafir lime (or 1 tablespoon lime zest)
- 2½ cups coconut milk
- 1 1/2 cups chicken broth
- 1 teaspoon soy sauce
- 2 teaspoons fish sauce
- 2 cups broccoli florets
- 2 cups shredded green cabbage
- 1 (14-oz) package rice noodles
- Toasted coconut flakes
- Store-bought fried onions
- Chili oil, basil leaves, fresh cilantro and red pepper flakes
Cooking Instructions
- Add pork to a 6 qt slow cooker with the sliced ginger, crushed garlic cloves, kafir lime, 1 teaspoon of kosher salt and 1 1/2 cups broth. Set slow cooker to the high heat setting and cook pork for 4 hours until tender and pork is easily shredded with a fork.
- Discard the cooking liquid from the slow-cooker and shred the pork into large pieces and set aside in a bowl.
- To make the curry: In a large sauce pot over medium heat, add 1 tablespoon of vegetable oil. Add the curry paste, kafir lime and lemongrass and cook, stirring constantly with a rubber spatula until the curry paste mixture is very fragrant, 4 to 5 minutes. Add the cooked pork, coconut milk, broth and 1/2 cup water. Stir to combine. Bring the pork and green curry to a boil, and reduce heat. Simmer for 10 minutes. Season with the soy sauce and the fish sauce. Taste and adjust seasoning if necessary with kosher salt.
- Meanwhile bring a pot of salted water to a boil and cook the rice noodles according to the package instructions. Drain and rinse immediately under cool water. Set noodles aside.
- Add the broccoli and the sliced cabbage to the curry just to heat through.
- Serve curry on top of noodles with coconut, chili oil, fried onions and herbs as garnish. Add red pepper flakes to taste.