Braised Pork with Coconut Milk
A surprising cousin of the Italian Roast Pork with Milk (page 400), similar in its preparation and results, completely different (but equally superb) in the eating. Because the pork is cut up and braised, it cooks more quickly. Use meat from the shoulder end. See page 500 for information on Asian fish sauces like nam pla. Serve this with Sticky Rice (page 508). Other cuts of meat you can use here: boneless chicken thighs.
Recipe information
Yield
makes 4 to 6 servings
Ingredients
Preparation
Step 1
Put the oil in a deep skillet or casserole with a lid and place it over medium-high heat. When the oil shimmers, add the meat. Brown it well on all sides, turning as necessary, about 10 minutes, perhaps longer. While the meat is browning, sprinkle it with salt and pepper.
Step 2
Turn the heat to low and pour off all but a couple tablespoons of the fat. Add the garlic and chiles and cook, stirring, for about 30 seconds. Add the coconut milk and nam pla and raise the heat; bring to a boil, then turn the heat to low once again. Partially cover the pan and adjust the heat so the mixture simmers steadily. Cook for at least an hour, stirring every 15 minutes or so; do not let the bottom burn. If the mixture becomes too thick, add water, 1/2 cup or so at a time.
Step 3
Cook until the meat is quite tender. If the sauce is a good consistency at this point, simply plate and serve. If it is too thick, add a little water and cook, stirring occasionally, until the mixture is creamy. 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.
