Pork (Or Chicken) Stewed In Coconut Milk
Published September 23, 2003
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons neutral oil, like grapeseed or canola
2 to 3 pounds boneless pork butt or shoulder
Salt and pepper to taste
10 shallots, peeled and left whole
1 or 2 small chilies, stemmed, seeded and minced, or dried chilies, or to taste
1 inch-long piece ginger, peeled and minced
2 or 3 cans unsweetened coconut milk, or as needed
1 tablespoon nam pla (Thai fish sauce) or soy sauce, or to taste
Juice of a lime, or more to taste
Nutritional analysis per serving (4 to 6 servings)
26 grams carbs; 117 milligrams cholesterol; 828 calories; 14 grams monosaturated fat; 5 grams polyunsaturated fat; 42 grams saturated fat; 66 grams fat; 4 grams fiber; 1168 milligrams sodium; 40 grams protein; 9 grams sugar
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
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.)
Nice and simple. Added lemongrass and thought it was awesome.
[2.4.19] Threw in 5 large country style 'ribs' without cutting. Used 3 cans of coconut milk and a mixture of dried poblano, canned chiles, and fresh poblano. Had 7-8 shallots, cut in half, and 3 whole garlic cloves. Needs the lime juice, but liberally applied to rice it's quite nice.
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!