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Caribbean Pork Curry with Lime and Coconut Milk

Caribbean Pork Curry with Lime and Coconut Milk
There's nothing quite like a hearty Caribbean pork curry to warm the soul. I love the way the lime juice cuts through the richness of the coconut milk, creating a perfect balance of flavors. Pork curries are amazing because they incorporate a symphony of spices and herbs. It transports you straight to the coast. Natural and bright flavors that are both exotic and comforting. This recipe is also versatile naturally because everyone adds their own special touch. I like serving mine with steamed basmati rice and a rainbow of sautéed vegetables. At the end of the day, it’s a satisfying meal that can accommodate young and old. It's a dish to be made again and again. The kitchen will smell amazing and it's a guaranteed crowd-pleaser!
Ingredients
  • 2.7 kg / 6 lbs (3.3 lbs of usable meat) pork shoulder, thinly sliced
  • 475ml / 2 cups Chinese soy sauce
  • 375ml / 1.5 cups water mixed with 190g / 1.5 cups cornstarch
  • 250ml / 1 cup coconut milk
  • 125ml / 0.5 cup sweet chili sauce
  • 30g / 2 tbsp vegetable oil
  • 15g / 1 tbsp green curry paste
  • 7.5g / 1 tsp sambal oelek
  • 7.5g / 1 tsp salt
  • 3 cloves garlic, minced
  • 1 lime, grated zest and juice from half
  • Fresh cilantro leaves and toasted cashews for garnish (optional)
Instructions

1. Slice the pork into thin strips and place it in a large bowl with soy sauce and garlic. Let it marinate for at least 30 minutes.

2. Heat 2-3 tablespoons (30-45 ml) of oil in a large skillet or wok over medium-high heat, approximately 200°C/392°F. Remove the pork from the marinade, allowing any excess liquid to drip off.

3. Cook the pork until browned, about 5 minutes, then drain on paper towels.

4. In the same skillet, combine 120 ml (1/2 cup) of coconut milk, 60 ml (1/4 cup) of water, 2 tablespoons of sweet chili sauce, 1 teaspoon of sambal oelek, and 1 teaspoon of curry paste. Bring the mixture to a simmer and cook for 5 minutes.

5. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water until smooth. Add this mixture to the skillet, whisking constantly to prevent lumps. Cook for an additional 2 minutes, until the sauce thickens.

6. Return the cooked pork to the skillet and toss to coat with the curry sauce.

7. Serve hot, garnished with cilantro and cashews if desired, alongside steamed rice and a variety of sautéed vegetables such as broccoli, snap peas, and bell peppers.

Tools
  • wok
  • skillet
  • cutting board
  • chef's knife
  • garlic press
  • measuring cups
  • measuring spoons
  • wooden spoon
  • paper towels

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