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