Pork shoulder steaks in red curry-braised watermelon from Deep Run Roots: Stories and Recipes from My Corner of the South (page 95) by Vivian Howard

Ingredients

red curry paste
watermelons
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Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Stewed fresh butterbeans; Perfect rice with herb butter

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

jacqie on April 05, 2020

This didn't work out - pork was dry, didn't love flavor.
MelMM on February 03, 2019

7-14-2017 I made this using slabs of tempeh instead of pork. The tempeh was put directly into simmering brine (the one from p. 394 in this book), to cook and soak at the same time. This was removed from the heat and sat, covered, for a few hours. The tempeh was then removed and patted dry, then deep-fried. From there, I put the tempeh, watermelon, and the seasoning ingredients in to a ceramic braising pan. I did the braise on the stove instead of the oven. I lost enough liquid, even with the lid on, that I did not need to do an uncovered simmer. Total braising time was about 1 hr. I used a homemade curry paste for this, and it was hot. This worked beautifully, and is delicious. I can adapting this in quite a few ways. Tofu and mixed veg might be nice in the sauce. Or you could take the sauce turn it into a puréed soup.
TrishaCP on July 30, 2018

I didn't have great success with this dish. I liked the flavor of the braise, but my meat came out tough and dry. I used a 2 lb pork shoulder- a permitted sub for the pork steaks- and cut them into four pieces. I think I should have either shortened the cooking time or reduced the temperature a bit.
SheilaS on February 10, 2017

I can't give enough stars to this one - an amazing amount of flavor from such a simple recipe. I used country-style pork ribs as all the pork steaks available locally were very thin. I served it over rice and the leftovers were great as well.