Passion for Pork

Coconut Curry-Braised Pork Side

Coconut Curry-Braised Pork Side


  • 1 Tbsp (15 mL) canola oil
  • 1 lb (454 g) sliced pork side
  • 4 cups (1 L) coconut milk
  • 2 cups (500 mL) crushed tomatoes
  • 1 cup (250 mL) vegetable broth
  • 1 Tbsp (15 mL) sugar
  • 1 Tbsp (15 mL) soy sauce
  • 2 tsp (10 mL) Thai red curry paste
  • 1 tsp (5 mL) minced ginger
  • 1 tsp (5 mL) sea salt
  • ½ tsp (2 mL) ground black pepper
  • 3 red potatoes, 1/2? cubed
  • 1 yellow onion, diced
  • 2 green onions, thinly sliced, for garnish


Heat canola oil in a large pan on medium-high heat. Once hot, work in batches to brown the pork side on both sides. Place onto paper towel to absorb any excess grease. Let cool slightly and then chop into approximately 1? pieces.

Place the coconut milk, tomatoes, broth, sugar, soy sauce, curry paste, ginger, salt and black pepper into a large, deep pan and bring to a simmer. Once simmering, add the potatoes, onion and browned pork side to the pan. Reduce to low heat, cover and let slow cook on the stove for 2 hours, stirring occasionally.

After 2 hours, season to taste with salt and pepper and keep warm until ready to serve. Ladle out on top of couscous or jasmine rice and top with sliced green onions.

Yield: 3-4
Total Cook Time: 2 hr 15 min

Prep Time: 15 Minutes
Cooking Time: 120 Minutes
Total Time: 135 Minutes

Approximately 4 Servings

Tags: braise | coconut | curry | pork side |