• 1.5 - 2 kg Pork Shoulder joint (boneless & skinless)
  • 200ml Coconut Cream (or full-fat coconut milk)
  • 2 heaped tablespoons Thai Red Curry Paste
  • 1 teaspoon Fish Sauce
  • 10 large Lime Leaves (fresh or frozen - available from all Asian supermarkets)
  • 2 sticks Lemongrass, sliced in half lengthways


  • STEP 1
    Pre-heat oven to 160 / 140 fan / gas mark 3. In a bowl whisk the coconut cream, red curry paste and fish sauce until well blended.
  • STEP 2
    Place the pork joint into a large bowl or freezer bag and pour over half of the coconut sauce and massage it all over into the joint (I put on a pair of disposable gloves for this part!).
  • STEP 3
    In the bottom of a large casserole lay the lemongrass sticks (cut side up) and half of the lime leaves and then sit the joint on top. Scrape any of the remaining "massage" sauce over the meat and then dot the remaining lime leaves on top of the joint.
  • STEP 4
    Place lid onto casserole (or seal tightly with foil) and cook in the middle of the oven for 7 hours. Baste halfway through with the cooking juices.
  • STEP 5
    Remove from oven and discard the lemongrass and lime leaves. Leave to cool and then shred either with bear-claws or using two forks. Pour over the remaining coconut curry sauce and toss well.
  • STEP 6
    This tastes even better if made the day before and kept in the fridge overnight! I serve in crusty buns or wraps along with salad leaves or Thai coleslaw.

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