Red curry pork shoulder

Easy to make and super tasty, with the fragrant of curry but not the heat.

 

Red curry pork shoulder

1. Cut pork shoulder into thick pieces, season with pepper, rice wine and soy sauce for 15 minutes.

2. Dust the surface of pork with corn starch, sear until golden, take out and rest.

3. Sweat celery and then red curry paste until fragrant, add coconut milk and remaining marinate, season with miso and brown sugar.

4. When sauce is boiling, return pork into the pan, warm up and serve.