Pork (Or Chicken) Stewed In Coconut Milk

• 2 tablespoons neutral oil, like grapeseed or canola
• 2 to 3 pounds boneless pork butt or shoulder
• Salt and pepper to taste
• 10 shallots, peeled and left whole
• 1 or 2 small chilies, stemmed, seeded and minced, or dried chilies, or to taste
• 1 inch-long piece ginger, peeled and minced
• 2 or 3 cans unsweetened coconut milk, or as needed
• 1 tablespoon nam pla (Thai fish sauce) or soy sauce, or to taste
• Juice of a lime, or more to taste

1. Put oil in a large deep skillet or casserole that can later be covered; turn heat to medium-high.
2. Brown pork on all sides, turning as necessary, and adjusting heat so the meat browns but does not burn.
3. This will take about 20 minutes.
4. Season it with a little salt and pepper.
5. When the pork is just about browned, add shallots, chilies and ginger; brown a bit, then add about 2 cups coconut milk and the nam pla.
6. Bring to boil, cover, and adjust heat for a steady simmer.
7. Cook, turning occasionally, for at least 90 minutes, or until the pork is tender; add additional coconut milk if mixture dries out.
8. When the pork is tender, remove to a platter.
9. Stir lime juice into sauce; taste, and adjust seasoning, adding more chili, nam pla or lime juice as necessary.
10. Carve meat, and serve it with sauce.

neutral oil, pork butt, salt, shallots, chilies, ginger, unsweetened coconut milk, fish sauce, lime

Taken from cooking.nytimes.com/recipes/7389 (may not work)