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.
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READY IN: 2hrs 45mins
SERVES: 8
YIELD: 8 oz. servings
UNITS: US
INGREDIENTS
Nutrition- 1tablespoon coconut oil
- 2
- 4
- 1teaspoon grated fresh ginger
- 2tablespoons thai chili paste
- 4tablespoons red Thai curry paste
- 1(14 ounce) can light coconut milk
- 1tablespoon peanut butter
- 1cup orange juice
- 1cup chicken stock
- 2lbs pork shoulder, cubed
- 2tablespoons mirin
- 1⁄2teaspoon red pepper flakes
- 4
- 2
- 1⁄4cup chopped cilantro
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DIRECTIONS
- Preheat oven until 325º.
- Heat coconut oil until shimmering, add onions, saute 3 minutes.
- Add minced garlic and grated ginger, saute 1 minute.
- Add chili paste and curry paste, and peanut butter; heat until fragrant.
- Add coconut milk, simmer.
- Add orange juice and chicken stock, simmer on low.
- Salt and pepper pork. Brown lightly in frying pan. Add pork to pot.
- Deglaze saute pan by adding mirin, add juices to pot. Add red pepper flakes.
- Place pork stew in onion for 90 minutes.
- Add carrots, return to oven, cook 20 minutes.
- Add zucchini return to oven, cook 15 minutes.
- Serve over steamed rice. Garnish with chopped cilantro.
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