Keto Burmese Pork Curry with Cauliflower Rice

Ingredients

• about 910 g Pork Shoulder
• 1 large Cauliflower
• 1 large Onion
• 4 cloves Garlic
• 2 tbsp Ginger
• 1 tsp Turmeric Powder
• 1/2 tsp Chili Powder
• 3 tbsp Fish Sauce
• 1 can Coconut Milk (full-fat)
• 2 tbsp Avocado Oil
• 1/4 cup Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare your ingredients: Cut the about 910 g Pork Shoulder into 2.54 cm cubes. Grate the 1 large Cauliflower into a rice-like texture. Finely chop the 1 large Onion, mince the 4 cloves Garlic, and mince the 2 tbsp Ginger.
2. 2Heat the 2 tbsp Avocado Oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 175°C/175°C). Add the about 910 g Pork Shoulder cubes and brown them on all sides, about 5-7 minutes. This searing locks in flavor.
3. 3Add the chopped 1 large Onion, minced 4 cloves Garlic, and minced 2 tbsp Ginger to the pot with the pork. Cook, stirring occasionally, until the onion is softened and translucent, about 5-6 minutes.
4. 4Stir in the 1 tsp Turmeric Powder and 1/2 tsp Chili Powder. Cook for 1 minute, stirring constantly, until fragrant. This toasts the spices and deepens their flavor.
5. 5Pour in the 3 tbsp Fish Sauce and the 1 can (full-fat) Coconut Milk. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
6. 6Cover the pot and reduce the heat to low. Let the curry cook for 30-40 minutes, or until the about 910 g Pork Shoulder is very tender when pierced with a fork. The sauce should have thickened slightly.
7. 7While the curry is simmering, prepare the cauliflower rice. You can steam it in a separate pot or pan until tender, about 5-8 minutes, or sauté it in a lightly oiled pan over medium heat until tender, about 8-10 minutes. Ensure it is fork-tender.
8. 8Serve the Keto Burmese Pork Curry hot over the prepared cauliflower rice. Garnish generously with the 1/4 cup fresh Cilantro.

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