Pork cheeks with Thai red curry, easy fusion cooking
Last Updated on
Total: 4 h 20 min Diners: 4
Thai cuisine has always fascinated me, and since my first visit to Thailand its flavors, smells and colors have fascinated me. In this recipe I try to combine the traditional Thai red curry with a Spanish cheeks stew. The result is wonderful.
Ingredients
. Iberian pork cheeks, 8 Onion, 1/2 Leek, 1 Carrot, 1 Garlic, 1 clove Red curry paste, 50 g Tomato paste concentrate, 50 g Coconut milk, 400 ml Kaffir lime, 5 leaves Agave syrup, 1 tablespoon Thai fish sauce, 3 tablespoons Salt Pepper Extra virgin olive oil
Preparing the red curry pork cheeks
When buying pork cheeks, the most convenient way is to buy them without the bone and ask the butcher to clean them. If we only find them with bone, we will have to do the work at home to separate the piece of meat from the bone and clean it from the fat that it may have.
Step 1
Salt and pepper the cheeks and pass them over high heat in a frying pan with oil until golden brown on the outside.
Step 2
In the same frying pan, place the Vegetable Recipes cut into large pieces and brown them lightly.
Step 3
Add the red curry, the tomato concentrate, the cheeks, stir everything and leave it over medium-high heat for 5 minutes. Pour everything into a pot, add half of the coconut milk and cook covered over medium heat for 4 hours.
Step 4
Stir the sauce, remove the Vegetable Recipes and reserve the cheeks.
Step 5
In a saucepan, pour the strained sauce and add the kaffir lime, fish sauce, agave syrup and the rest of the coconut milk. Stir everything well and leave it for 5 minutes over low heat while it infuses.
Step 6
Serve the cheeks on a plate with the sauce and accompany them with long-grain white rice. Optionally we can sprinkle with a little chopped fresh coriander.
For the sauce to permeate the meat better, we can cut the cheeks into two or three pieces before serving. They will be so tender that they can be cut with a fork, no knife will be needed.
Notes
This same recipe can be prepared in a Crock-pot by changing the 4-hour cooking time in the traditional pot to 7 hours in the slow cooker. In fact, this is how I usually prepare it for convenience and it is wonderful. The cheeks have an incredible texture and the flavors are concentrated.
