Prep 5 mins
Cook 2 hrs
Serve with sticky rice. From Bittman's, "The Best Recipes in the World." Garnish with fresh cilantro. It can be refrigerated for up to a day before reheating.
- 2 tablespoons oil (corn or something neutral in flavor)
- 2 -3 lbs boneless pork shoulder, cut into 2-inch chunks
- 1 teaspoon pepper
- 1 tablespoon minced garlic
- 2 small fresh chilies, stemmed, seeded and minced
- 4 cups cconut milk
- 2 tablespoons nam pla (fish sauce)
- Heat oil over med-high heat until it shimmers, then add meat. Brown well on all sides, about 10 minutes. Sprinkle with pepper.
- Turn heat to low and pour off most of the fat; save a couple tablespoons of the fat tho. Add garlic and chiles. Cook, stirring, for about 30 seconds. Add coconut milk and nampla. Raise heat; bring to a boil, then turn heat to low again. Partially cover pan. Adjust heat so that it simmers steadily.
- Cook for at least one hour, stirring every 15 minutes. Do not let the bottom burn. If it becomes too thick, add water of about 1/2 cup or so at a time. Cook until meat is very tender.
This is FANTASTIC! i think more peppers & garlic would be good, tho. ;) Just let this cook on low...and you will be rewarded with delicious melt in your mouth yumminess. A friend stopped by so mine actually cooked at a bare simmer for 2 hours. You can't rush this or your meat will be tough. Delicious! Made for my Zany teammate during ZWT6!