Braised Pork with Coconut Milk

• 2 tablespoons corn, grapeseed, or other neutral oil
• 2 to 3 pounds boneless pork shoulder, cut into 2-inch chunks
• Pinch of salt
• 1 teaspoon black pepper
• 1 tablespoon minced garlic
• 2 Thai or other small fresh chiles, stemmed, seeded, and minced
• About 1 quart coconut milk, homemade (page 584) or canned
• 2 tablespoons nam pla
• Chopped fresh cilantro leaves for garnish

1. Put the oil in a deep skillet or casserole with a lid and place it over medium-high heat.
2. When the oil shimmers, add the meat.
3. Brown it well on all sides, turning as necessary, about 10 minutes, perhaps longer.
4. While the meat is browning, sprinkle it with salt and pepper.
5. Turn the heat to low and pour off all but a couple tablespoons of the fat.
6. Add the garlic and chiles and cook, stirring, for about 30 seconds.
7. Add the coconut milk and nam pla and raise the heat; bring to a boil, then turn the heat to low once again.
8. Partially cover the pan and adjust the heat so the mixture simmers steadily.
9. Cook for at least an hour, stirring every 15 minutes or so; do not let the bottom burn.
10. If the mixture becomes too thick, add water, 1/2 cup or so at a time.
11. Cook until the meat is quite tender.
12. If the sauce is a good consistency at this point, simply plate and serve.
13. If it is too thick, add a little water and cook, stirring occasionally, until the mixture is creamy.
14. Garnish with the cilantro and serve or cover and refrigerate for up to a day before reheating, adding a little more water to thin the stew if necessary.

corn, pork shoulder, salt, black pepper, garlic, fresh chiles, coconut milk, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/braised-pork-with-coconut-milk-386283 (may not work)