We love a classic pot roast and all of the delicious things that happen when you allow meat to slow cook for hours. So we took everything we know about that wonderful slow-cooking process to make a Thai-inspired pork roast that’s full of the sweet, savory, and spicy flavors that make us love Thai cooking. We reach for ingredients like lemongrass, ginger, Thai basil, and Thai chilis, which all come together to make a dish that's as comforting as it is fresh.
Level
Intermediate
Prep Time
15 minutes
Cook Time
3 hours
Serves
6-8
Cook it With Our
Directions
- Preheat oven to 325° F.
- On the stove top, preheat a 6 quart enameled dutch oven over medium-high heat, 3 to 5 minutes.
- Add 2 tablespoons vegetable oil to the dutch oven. Season the pork on all sides with salt and pepper and then sear the pork on all sides until well browned. Remove pork and set aside.
- Add onion and sauté until translucent, about 3 to 5 minutes, then add garlic and ginger, cook for 1 to 2 minutes stirring often.
- Add green curry paste and mix well, then pour in coconut milk and chicken broth and stir to combine. Then add lemon grass, lime zest, lime juice, fish sauce, and brown sugar.
- Return the pork to the dutch oven, making sure it’s submerged about halfway. Add a little more chicken broth or water if you need more liquid. Bring to a simmer, cover, and place in the oven for 2 to 3 hours.
- About 30 minutes before the pork has finished cooking, add bell peppers, carrots, snap peas, and Thai chilis. Cover and continue to cook until veggies are tender crisp and the pork shreds easily with a fork.
- Remove from oven; test the sauce and adjust seasonings as needed with salt, lime juice, and fish sauce. Shred pork and serve over coconut rice, garnished with fresh basil and lime wedges.
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