Thursday, February 24, 2011

Curried Braised Pork


My achiote braised pork may be the best thing I've ever created, but it has one drawback: all that citrus juice is loaded with sugar. This recipe was meant to be delicious and have a low glycemic index.

  • 1 to 2lb pork shoulder or country-style "ribs"
  • 14oz can diced tomatoes
  • 1 small onion, diced
  • 1 1/2T salt
  • 2T curry powder
  • 1/2c white vinegar
  • 1 sprig of basil (5 to10 leaves)
  • 2 to 4c water
  1. Preheat oven to 300ºF
  2. Brown all sides of pork in hot oil in Dutch oven.
  3. When brown, add remaining ingredients. Amount of water depends on amount of meat and size of pot.
  4. Cook in oven, covered, for 3 hours. Check on it after 2 hours; add water if needed.
  5. Remove from oven and shred pork. Stir well.
  6. Return to oven (if necessary), uncovered, to cook off excess water. Raise oven temp to 375ºF to speed the process. You want enough liquid to leave the pork juicy, but not so much that it's watery and bland.


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