Thai Pork Red Curry with Rice

Steps

1. Prepare the night before or morning of cooking Pat pork dry and rub with red curry paste, ginger and garlic. Set aside in slow cooker/casserole dish until ready to cook.
2. Cook pork in slow cooker Add coconut cream, 1 tsp stock powder and 1 cup water to pork. Slow cook on low for about 9-10 hours or until tender. Pork will easily pull apart when ready.
3. Cook pork in oven Preheat oven to 200°C. Add coconut cream, 2 tsp chicken stock powder and 2 cups water to pork. Cover and cook for about 2 hours or until cooked through. Pork will easily pull apart when ready.
4. Cook rice Bring a full kettle to the boil. Add rice, boiling water and a pinch of salt to a medium pot and bring to the boil with a lid on. Reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
5. Cook veggies Separate bok choy leaves and cut broccoli into small florets. When pork is ready, remove from sauce and set aside to rest. Add veggies to sauce, cover and leave to steam for about 5 minutes or until tender
6. To finish Using 2 forks roughly pull pork into bite sized pieces and add back to sauce. Add lemon juice and fish sauce and season to taste. Top with mung beans.
7. Serve rice topped with Thai pork red curry.