Thai Inspired Pork, Orange and Coconut Stew

These flaors were mingling in my head, and I wanted to make a stew instead of classic thai food. Great Sunday night dinner. Good for family or simple company dinner.

• Ready In: 2 hrs 45 mins
• Serves: 8
• Yields: 8 oz. servings

Ingredients

• 1  tablespoon coconut oil
• 2  medium onions, minced
• 4  garlic cloves, minced
• 1  teaspoon  grated fresh ginger
• 2  tablespoons  thai chili paste
• 4  tablespoons  red  Thai curry paste
• 1 (14 ounce) can light coconut milk
• 1  tablespoon peanut butter
• 1  cup  orange juice
• 1  cup  chicken stock
• 2  lbs  pork shoulder, cubed
• 2  tablespoons mirin
• 1⁄2 teaspoon red pepper flakes
• 4  large carrots, cut into stew size chunks
• 2  zucchini
• 1⁄4 cup  chopped cilantro

Directions

1. Preheat oven until 325º.
2. Heat coconut oil until shimmering, add onions, saute 3 minutes.
3. Add minced garlic and grated ginger, saute 1 minute.
4. Add chili paste and curry paste, and peanut butter; heat until fragrant.
5. Add coconut milk, simmer.
6. Add orange juice and chicken stock, simmer on low.
7. Salt and pepper pork. Brown lightly in frying pan. Add pork to pot.
8. Deglaze saute pan by adding mirin, add juices to pot. Add red pepper flakes.
9. Place pork stew in onion for 90 minutes.
10. Add carrots, return to oven, cook 20 minutes.
11. Add zucchini return to oven, cook 15 minutes.
12. Serve over steamed rice. Garnish with chopped cilantro.