Char Siu Pork Shoulder Butter Chicken Fusion

Ingredients

• 600 g Pork shoulder
• 30 g Butter
• 150 g Tomato puree
• 100 ml Heavy cream
• 2 tsp Garam masala
• 1 tbsp Soy sauce (gluten‑free)
• 3 Garlic cloves, minced
• 1 tsp Fresh ginger, grated
• 1 tbsp Olive oil
• to taste Salt
• to taste Black pepper
• 2 tbsp Fresh cilantro, chopped(optional)

Instructions

1. 1

   Cut the pork shoulder into 2‑cm cubes and pat dry.

2. 2

   In a bowl, toss the pork cubes with soy sauce, garam masala, minced garlic, grated ginger, salt, and pepper. Let marinate for 10 minutes while you prep other items.

3. 3

   Heat olive oil in a large Dutch oven over medium‑high heat; add the pork and sear until browned on all sides, about 5‑7 minutes. Remove pork and set aside.

4. 4

   Reduce heat to medium, add butter, and once melted stir in tomato puree. Cook, stirring, for 3 minutes to develop flavor.

5. 5

   Stir in heavy cream, return the browned pork to the pot, and bring the mixture to a gentle simmer.

6. 6

   Cover and braise on low heat for 2 hours, stirring occasionally, until the pork is tender and the sauce is thickened.

7. 7

   Taste and adjust seasoning with additional salt or pepper if needed. Garnish with chopped cilantro before serving.