Char Siu Pork Shoulder Coconut Curry

Ingredients

• 1.2 lb Pork shoulder, trimmed and cut into 2‑inch cubes
• 1/3 cup Char siu glaze (soy sauce, hoisin sauce, five‑spice powder, ginger, garlic, and a splash of rice vinegar)
• 2 cups Cauliflower florets
• 1 cup Coconut cream (full‑fat, no added sugar)
• 1/4 cup Thai basil leaves
• 2 pieces Red Thai bird chilies, sliced(optional)
• 1 tbsp Fish sauce
• 1 tbsp Lime juice
• 2 tbsp Olive oil
• 1/2 tsp Salt

Instructions

1. 1

   In a large bowl, toss the pork cubes with the char siu glaze and let marinate for 15 minutes while you prep the other ingredients.

2. 2

   Heat olive oil in a heavy‑bottomed pot over medium‑high heat; add the marinated pork and sear until browned on all sides, about 8 minutes.

3. 3

   Add the sliced chilies, fish sauce, and lime juice; stir for 1 minute, then pour in the coconut cream and bring to a gentle simmer.

4. 4

   Add the cauliflower florets, reduce heat to low, cover, and simmer for 70 minutes, stirring occasionally, until the pork is tender and the sauce has thickened.

5. 5

   Season with salt to taste, then stir in the Thai basil leaves just before serving.

6. 6

   Divide the curry among three plates and serve hot.