Ingredients
- 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
- Nutritional Information
Nutritional analysis per serving (4 servings)
877 calories; 55 grams fat; 12 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 6 grams polyunsaturated fat; 35 grams carbohydrates; 6 grams dietary fiber; 17 grams sugars; 54 grams protein; 175 milligrams cholesterol; 786 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- 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.
- For chicken (or pork) in milk, use half butter and half olive oil. Substitute garlic for shallots; omit chilies, ginger, nam pla and lime, but add 1 tablespoon fresh rosemary or sage leaves. Substitute whole or 2 percent milk for coconut milk. Cooking times are about the same.
2 hours
Dining and Cooking