ChefXi OfficialA luxurious fusion featuring tender pork loin wrapped in delicate Italian prosciutto, braised in a rich, aromatic red curry and coconut milk sauce.
Pat the pork loin dry with paper towels. Lay the prosciutto slices on a clean surface, slightly overlapping, to create a sheet wide enough to wrap the pork.
Ensure the pork is at room temperature for even cooking.
Place the pork loin at one end of the prosciutto sheet and roll tightly to encase the meat completely. Secure with kitchen twine if necessary.
The twine helps the prosciutto stay in place during searing.
In a large Dutch oven, heat olive oil over medium-high heat. Carefully sear the wrapped pork on all sides until the prosciutto is crisp and golden. Remove pork and set aside.
Don't move the meat too much; let a crust form first.
In the same pot, add the red curry paste to the remaining fat. Fry for 2 minutes until fragrant and the oil begins to separate.
This "blooms" the spices for maximum depth.
Whisk in the coconut milk, chicken stock, fish sauce, and palm sugar. Bring to a gentle simmer.
Return the pork to the pot. Add the torn kaffir lime leaves. Cover and braise on low heat, basting occasionally, until the internal temperature reaches 145°F (63°C).
Basting keeps the top of the pork moist and flavorful.
Remove the pork and let it rest for 10 minutes before slicing. Increase the heat under the sauce for 3-5 minutes to thicken slightly.
Slice the pork into thick medallions. Serve over jasmine rice, generously ladled with the red curry sauce, and garnish with fresh Thai basil and sliced chilies.
This dish is a daring dialogue between the salt-cured legacy of Parma and the vibrant heat of Central Thailand. Wrapping the pork loin in prosciutto not only adds a sophisticated salinity but also protects the meat, keeping it incredibly succulent during the braise. For the most authentic flavor, look for a Prik King curry paste that leads with lemongrass and galangal. Inspired by Thai Beef by ChefXi.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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