Pork (Or Chicken) Stewed In Coconut Milk
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons neutral oil, like grapeseed or canola
- 2 to 3pounds boneless pork butt or shoulder
- Salt and pepper to taste
- 10shallots, peeled and left whole
- 1 or 2small chilies, stemmed, seeded and minced, or dried chilies, or to taste
- 1inch-long piece ginger, peeled and minced
- 2 or 3cans unsweetened coconut milk, or as needed
- 1tablespoon nam pla (Thai fish sauce) or soy sauce, or to taste
- Juice of a lime, or more to taste
Nutritional analysis per serving (6 servings)
837 calories; 66 grams fat; 42 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 5 grams polyunsaturated fat; 28 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 40 grams protein; 1204 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
Nice and simple. Added lemongrass and thought it was awesome.
Delicious! [With edits] Definitely cube the pork before browning (and I used a trick from a carnitas recipe -- add a little milk). If you render the fatty pieces first, no additional oil is required. 2T of fish sauce, not one. One can of coconut milk is plenty -- and if you add a big pile of greens, so much the better. (And you can simmer partially covered instead of covered.)
Used garlic rather than shallots. Added some noodles near the end, (rice would work) then some baby bok choy. Extremely quick and easy to do; used boneless pork ribs rather than a whole roast, and it cooked up in 20 minutes or so. Ditto chicken, no doubt. Plan to teach this to my granddaughter, who loves Asian food and wants to cook it. Very, very delicious broth.
Didn’t like this nearly as much as I thought I would. Was very greasy (even with just 1 can coconut milk per comments) and not super flavorful. May try to fix it up like the chicken adobo recipe on this site.
I didn’t have shallots - I used quartered onions and garlic. I had bottled ginger but know the fresh would have been better. This was very tasty and easy. The lime added a very nice flavor and I had some cilantro which I sprinkled on when serving and I’d likely add it again.
I am a lazy cook, so I left the fresh ginger in chunks and the jalapenos in strips instead of dicing. When it was time for the sauce to be, I strained out all the chunks and strips and it was lovely!