Massaman Curry Noodles with Instant Pot Caramelized Pork Shoulder Recipe

After one of the best Sundays ever, Sug & I spent it surfing for hours in the sunshine, under some of the greatest conditions, at one of our favorite places in the entire world, we were due to dive into a delicious nutrient-packed meal. I gave Sug the choice of protein, and off I went to throw together this slightly sweet, extraordinarily flavorful Massaman curry noodle dish! Check out recipe below:

Huckleberry’s Massaman Curry Noodles with Caramelized Pork Shoulder & Vegetables

Ingredients:

1. ~2 lbs of pork shoulder – cut up into ~3cm cubes
2. 0.25 cup sugar
3. ~3 tbsp ginger – minced
4. 4 cloves of garlic – minced
5. 5 tbsp dark soy sauce
6. 2 tbsp fish sauce
7. ~2.5+ cups of duck/chicken/vegetable broth (sub water OK)
8. 1 package (~7 cups) fresh ho fun rice noodles – sliced into ~2cm strips & separated
9. ~ 0.25 cup of Massaman Curry Paste (e.g. this is the kind I used – available on Amazon)
10. 1 ~14 oz can of unsweetened coconut milk
11. ~6 mini sweet red peppers – halved
12. ~1 cup of bamboo shoots – drained
13. ~1 bunch of broccolini – chopped into ~2cm pieces
14. Optional: extra chili to taste (e.g. bird’s eye chili, red pepper flakes or ghost pepper flakes)

Instructions:

1. Turn your Instant Pot to Sauté on High, then add the sugar, stirring constantly so that it doesn’t burn but turns dark golden brown ~5 minutes.
2. Add the stock or water and stir in the dark soy sauce, fish sauce, and grated ginger; once well combined, add the pork shoulder. *Note you can substitute with any other protein, e.g. tofu, chicken, beef, duck, etc.
   • 
3. Turn Instant Pot to Pressure Cook on Quick Release for ~30 minutes.
4. Meanwhile, slice the rice noodles up and set aside.
   • 
5. Then heat up a wok or large pan with a bit of oil, add the garlic, broccolini, red peppers & bamboo shoots. Cook on medium-high heat for ~4 minutes.
   • 
6. Turn heat down to medium & add the curry paste – cook for ~3 minutes. Then add half of the coconut milk to deglaze the pan.
   • 
7. Add the pork (drained – reserving the liquid for later) to the wok and mix well. Add the remaining coconut milk.
   • 
   • 
8. VERY GENTLY fold in the fresh rice noodles so as not to break them down too much.
   • 
9. Optionally, add some of the liquid from the pork if there isn’t enough liquid to coat your noodles. And add some chili if you like extra spice.

Let me know if you try out this recipe! It was quite delicious & we’ll have a lot of leftovers for lunch tomorrow too 🙂

Happy Cooking!

Huckleberry Kim