Curry of boneless pork shin and green peppercorns

This is David Thompson’s curry of boneless pork shin with green peppercorns. A highly unusual recipe from a memorial book, at first he thought there was an ingredient missing – “it shouldn’t work.” However it does work, and is extraordinarily delicious. Two hours of pounding paste last night, then an hour and half of heating, cracking, scooping, chunking and double-milking coconut this morning. Boneless pork shin is not easy to find in NYC, so I substituted pork shoulder on the advice of my butcher – the braise in coconut milk and lemongrass offshoots takes some time, so allow plenty of time for your guests (I kept them satiated with a shrimp paste relish, also from Thompson, with raw apple eggplants and snake beans). I didn’t have fresh peppercorns, alas, or holy basil (substituted Thai basil, not at all the same) – but this turned out oily, fragrant and unbelievably delicious. It’s all gone, so I guess it worked…. huge amount of effort, and no leftover paste, but definitely worth it. It’s in the “Menus” section of Thai food, where a lot of great dishes are hidden.
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