Coconut Milk Braised Pork
Tender chunks of pork simmered in a rich coconut milk sauce with a touch of heat from fresh chilies.
Ingredients
| 2 | tablespoons oil (corn or something neutral in flavor) |
|---|---|
| 2 | boneless pork shoulder, cut into 2-inch chunks |
| 1 | teaspoon pepper |
| 1 | tablespoon minced garlic |
| 2 | small fresh chilies, stemmed, seeded and minced |
| 4 | cups coconut milk |
| 2 | tablespoons nam pla (fish sauce) |
Instructions
| 1. | In a large pan, heat oil over medium-high heat until it shimmers. Add the boneless pork shoulder chunks and brown well on all sides, approximately 10 minutes. Sprinkle with pepper. |
|---|---|
| 2. | Reduce the heat to low and pour off most of the fat, but reserve a couple of tablespoons. Add the minced garlic and minced fresh chilies. Cook, stirring, for about 30 seconds. Pour in the coconut milk and add the nam pla (fish sauce). Increase the heat and bring it to a boil, then reduce the heat to low again. Partially cover the pan and adjust the heat to maintain a steady simmer. |
| 3. | Continue to cook for at least one hour, stirring every 15 minutes to prevent burning. If the sauce becomes too thick, add water in increments of about 1/2 cup. Cook until the pork is very tender. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 807.2 kcal |
| Protein | 47 g |
| Fat | 61.6 g |
| Carbohydrates | 14.8 g |
| Fiber | 0.5 g |
| Sugar | 1.5 g |
Published on Jul 21, 2024 by Luminița