|Name:||Curried Pork Shoulder||Contributor:||Martin Golding|
|Description:||Curried Pork Shoulder with Braised Celery||Posted:||2004-12-22|
|Key words:||curry, pork||Category:||Main Dishes|
|Ingredients:||5 lb bone in pork shoulder
2 Tbsp garlic oil (any oil should do)
salt and freshly ground black pepper to taste
? curry powder (I used Penzey's balti, which is Fundamentally Wrong, balti is a technique, not a flavor (but Penzey's balti is _good_)).
juice and rind of 2 lemons
1 bunch celery, trimmed of leaves and cut to 2-3" lengths
|Preparation:||Salt and pepper pork shoulder. Rub thickly with curry powder. Brown on all sides in garlic oil.
Put in a pan with a tight fitting lid. Our pork shoulder was skin on, I braised with the skin down because the down side may get a bit overcooked, and that doesn't hurt the skin.
Add lemon juice and rind, plus enough water to cover the bottom of the pan. Braise at the merest simmer for five hours.
After four hours, add celery.
Remove celery when pork is cooked or when celery is done to your taste. When the pork can be pulled off the bone, remove to a serving platter.
Whisk egg yolks and yogurt.
Move pan juices to a suitable saucepan. If very fatty, skim as much as is convenient of the fat.
Reduce to 1-1/2 cups.
Add 2 tsp black pepper and 1 Tbsp (or to taste) curry powder.
Whisk pan juices into egg/yogurt mixture, return to saucepan and heat until hot and slightly thickened (about the texture of heavy cream).
Serve pork with tongs (if you need a knife, it wasn't done); pour over the yogurt sauce.