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Braiseret nakkefilet i rød karry – Asiatisk simreret med kokosmælk
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Braised pork neck in red curry - Asian-style braised pork neck

Recipe for slow-simmered pork neck in red curry - a rich Asian-style braise.
Course Main course
Cuisine Danish
Nøgleord Braised, Pork neck, Slow-cooked dishes
Total Time 4 hours
Servings 4 people
Calories 564kcal

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

Instructions

  • 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

Calories: 564kcal | Carbohydrates: 34g | Protein: 54g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 150mg | Sodium: 1305mg | Potassium: 1592mg | Fiber: 6g | Sugar: 12g | Vitamin A: 7740IU | Vitamin C: 91mg | Calcium: 121mg | Iron: 5mg