Had dinner at Boma recently. Great as always! I really enjoyed this dish so I asked for the recipe. I thought I would share it with you all. It was a pork loin in cococut curry sauce. Cured Pork Loin 3 1/3 pounds Pork Loin ¼ pound Kosher Salt ¼ pound Sugar ½ pound Brown Sugar 2 T. Minced Herb (Thyme or Rosemary), chopped fine 2 T. Ginger, fresh and chopped 2 T. Cinnamon To taste Ground Black Pepper In a small bowl, mix all the ingredients except the pork. Rub the mixture into the pork and let marinade overnight. Cook in the oven at 350o for one hour or until done. Coconut Curry Sauce (for fish or pork) 1 cups Coconut Milk ½ ounce Curry Paste (see recipe below) 1 quart Soy Sauce 2 cups Sugar ½ ounce Lime Juice ½ ounce Cilantro, chopped rough Mix all the ingredients together except for the cilantro. Mix well and heat until reaches the proper temperature. Pour over the seafood. Garnish with the cilantro. Curry Paste Ingredients: 1/16 quart Olive Oil ¼ pound Red Pepper 1/16 quart Fresh Ginger Root 1/16 quart Garlic Cloves 1/16 cup Ground Turmeric 1/16 cup Ground Cinnamon 1/16 cup Ground Cumin 1/16 cup Ground Cardamom 1/16 cup Ground Coriander 1/16 cup Cayenne Pepper Method: Puree peppers, fresh garlic, and ginger in a Robot Coupe. Heat olive oil in non-reactive pan. Add in puree and simmer for one hour. Then remove pot from heat and add all other ingredients. Puree again until smooth. Allow to cool to room temperature. Puree with a blender and run through Food Mill. Cool, cover and refrigerate in jars for up to one week.