Stir-Fried Pork in Coconut Milk

Name: Stir-Fried Pork in Coconut Milk
Yield: makes 4 servings
Ingredients: 3 tablespoons peanut or neutral oil, like corn or grapeseed; 1 large white onion, sliced; 2 tablespoons chopped garlic; 2 small dried chiles; 1 1/2 pounds boneless pork, preferably from the shoulder (Boston butt or picnic), cut into thin shreds and thoroughly dried; About 1 1/2 cups coconut milk, homemade (page 584) or canned; 3 lime leaves, preferably fresh, or the zest of 1 lime; 3 tablespoons nam pla; Lime wedges for serving

December 14, 2011

Akin to the preceding recipe, this one and its Japanese variation use additional liquid. This, plus the braising time, makes for a saucier dish that can be stretched, with white rice, to serve more people if you like. But in any case, it’s delicious. See page 500 for information on Asian fish sauces like nam pla. Other cuts of meat you can use here: boneless chicken.

Recipe notes

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