Braised Pork with Coconut Milk

Name: Braised Pork with Coconut Milk
Yield: makes 4 to 6 servings
Ingredients: 2 tablespoons corn, grapeseed, or other neutral oil; 2 to 3 pounds boneless pork shoulder, cut into 2-inch chunks; Pinch of salt; 1 teaspoon black pepper; 1 tablespoon minced garlic; 2 Thai or other small fresh chiles, stemmed, seeded, and minced; About 1 quart coconut milk, homemade (page 584) or canned; 2 tablespoons nam pla; Chopped fresh cilantro leaves for garnish

December 14, 2011

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.

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