Braised pork neck in red curry – an Asian-style slow-cooked dish.
There is something magical about slow-cooked food, and this braised pork neck in red curry is comfort food at its very best.
Here you get tender, juicy meat that has simmered for more than three hours in a sauce of red curry, onion, garlic, ginger and kaffir lime leaves. The dish is finished with coconut milk and crisp vegetables, so you end up with a rich, creamy and flavourful pot where the meat practically falls apart.
It is a dish that largely looks after itself – which makes it just as brilliant for entertaining as for the days when you want to treat yourself and the family to something special without spending hours in the kitchen.
Serve it with boiled rice or noodles, and enjoy a taste of Thai cooking at home.
Why pork neck is ideal for slow-cooked dishes
Pork neck is one of the cuts I use most for slow-cooked dishes – and for good reason. It is a relatively inexpensive cut, yet full of flavour, with a structure that becomes wonderfully tender when it is allowed to braise for a long time. Perfect when you are cooking for a crowd, or simply want a good, succulent result that asks for nothing more than time and patience.
I have plenty of recipes with braised pork neck on the blog, so if you love this version, you could also try my Mexican braised pork neck or the red wine-braised pork neck with mushrooms. See all recipes with braised pork neck here.
Double batch – braised pork neck for a crowd?
If you are making a double batch with a joint of about 2.2 kg, there is no need to double the amount of stock – it depends a little on the size of your pot. Try starting with about 1 litre – the meat does not need to be completely covered; it is fine if it sticks up a little. Coconut milk is added later too, and here you can probably make do with about 1 1/2 tins – otherwise, taste and adjust.
Braised pork neck in red curry – Asian-style braised pork neck
Ingredients
- 1 kg pork neck also sold as pork collar or boneless pork shoulder
- 3 onions, cut into wedges
- 4 cloves garlic, sliced
- 3 tbsp ginger, finely chopped
- 1/2 chilli, sliced (taste it for heat)
- 3 tbsp red curry paste
- 2 tbsp tomato purée
- 600-800 ml chicken or vegetable stock
- 5 kaffir lime leaves, lightly crushed
- 1 tin coconut milk
- 2 carrots, sliced
- 1 tin baby corn, sliced
- 2 peppers, cut into strips
- 125 g sugar snap peas, sliced
- 2 tsp fish sauce
- 1 lime, juice of
- Salt and freshly ground pepper
- Oil
- Cornflour and cold water
To serve
- Rice or noodles
Method
- Trim the meat of sinew and larger pieces of fat, and cut it into 4 or 8 equal pieces.
- Heat a splash of oil in a large pot and brown the meat well on all sides. Season with salt and freshly ground pepper.Set the meat aside on a plate.
- Sauté the onions, garlic, ginger and chilli in the same pot until the onions are softened and translucent.
- Add the red curry paste and tomato purée, stir well, then pour in the stock and add the lime leaves.
- Return the meat to the pot and simmer, covered, for about 3 hours.
- Lift the meat out of the pot with a slotted spoon and place it on a plate. Cover with foil.
- If the meat has released a lot of fat during cooking, skim a little off the top, then thicken the sauce with a little cornflour mixed with cold water.
- Add the coconut milk and carrots and simmer for another 5-8 minutes, then add the baby corn, peppers and sugar snap peas and simmer until the vegetables are just tender – but still with some bite.
- Season to taste with fish sauce and freshly squeezed lime juice – plus salt and freshly ground pepper – then return the meat to the pot and heat through for about 5 minutes.Serve as you like.
Nutrition
Premium
Hvor mange grader skal den have i ovnen..
Eeeeelsker dine opskrifter
Hej Heidi
Den skal simre i cirka 4 timer ved 130 grader:)
Warm wishes, Dianna
Kan man lave den, hvor man skærer kødet ud i tern 2×2 og så giver den lidt mindre kogetid?
Hej Anette
Ja sagtens. Men det skal som minimum op og have et par timer for at blive lækkert mørt – også selvom ternene er mindre:)
Warm wishes, Dianna
Smager virkelig dejligt
Tusind tak Jannie 🙂
Warm wishes, Dianna
Hej,
Jeg skal prøve at lave denne i morgen, men jeg er ikke lige lykkes med at finde limeblade. Kan de undværes eller skal jeg ind til “storbyen” efter dem?
Tak for dine lækre opskrifter, som ofte hjælper mig til at prøve nye retter 😉
Hej Louise
Åhhh hvor dejligt, den skal du glæde dig til:)
Dem kan du godt undlade, men de plejer at have dem i større supermarkeder – det er bare de tørre på krydderihylden:)
I stedet for, så riv lidt af limeskallen i også, til sidst – det er så fint som erstatning:)
Og husk nu en god cremet kokosmælk 🙂
Warm wishes, Dianna
Hej – det ser super lækkert ud
Jeg tænker at lave den til 12 Pers. Vil det være en fordel at lave den delvis dagen før. Og kan den evt laves færdig i ildfaste fade i ovnen?
Tak for mange gode opskrifter Mvh Else Marie
Hej Else Marie
Hvor lyder det lækkert.
Du kan sagtens lave det meste dagen før. Jeg ville tilberede frem til og med punkt 7 – og på dagen, røre kokosmælken i sammen med grøntsagerne som beskrevet – det kan du sagtens gøre i gryden.
Hvis du hellere vil i ovnen kan du også gøre det – men vil nok vente med grøntsagerne til retten er gennemvarm, så ikke de bliver kedelige i konsistens og farve, af at få for længe.
Så rør kokosmælken i, dæk fadet med folie og varm det i ovnen ved 180 grader til kødet er gennemvarmt, og når det er det, så i med grøntsagerne til de er let møre – og så smag til med lime, fiskesauce osv lige inden servering 🙂
Warm wishes, Dianna
Tænker det skal have ved 180 grader, almindelig varme, i ovnen – tildækket til kødet er gennemvarmt.
Tilbehør? Der er jo mange grøntsager i, men et eller andet tilbehør ved siden af.
Hej Kirsten
Der er nemlig mange grøntsager, så jeg ville umiddelbart ikke servere andet end ris til.
Warm wishes, Dianna
Spændende – kan man bruge tørrede kaffir limeblade?
Mvh Else Marie
Hej Else Marie
Det kan du sagtens gøre – det gør jeg også altid selv:)
Warm wishes, Dianna
Easy recipe
Smager fantastisk
Hej Mette
Åhhh tak altså, det gør mig så glad at høre 🙂
Warm wishes, Dianna