You may also like
Categories:
vegetable oil brown sugar pork shoulder onions garlic thyme ground allspice chicken stock coconut milk sweet potatoes olive oil extra wedges papaya avocado sesame seeds
Viewed: 98 - Published at: 9 years agoIngredients
- 3 tbsp vegetable oil
- 3 tbsp brown sugar
- 2 1/4 lb pork shoulder, cubed
- 3 None onions, peeled and diced
- 2-3 cloves garlic, peeled and finely chopped
- 2 sprigs fresh thyme, leaves picked
- 1/2 tsp ground allspice
- 1 2/3 cups chicken stock
- 1 - 13.5 oz can coconut milk
- 2 1/4 lb sweet potatoes, peeled and cubed
- 6 tbsp olive oil
- 2 None limes, juiced + extra wedges, to garnish
- 1 None papaya, halved, peeled and cut into strips
- 1 None avocado, pitted, peeled and cubed
- 1/2 head iceberg lettuce
- None None sesame seeds, to garnish
Method
- Heat oil in a large Dutch oven, add 1 1/2 tbsp sugar. Add meat and cook quickly over high heat, turning, until caramelized. Remove and set aside. Add 2 onions and garlic and cook over medium heat until golden brown. Return meat to pan, add a pinch of salt, thyme leaves and allspice. Deglaze with stock and coconut milk, scraping browned bits, then bring to a boil, cover and gently simmer for 1 hour 15 mins, stirring occasionally.
- Meanwhile, cook sweet potato in boiling salted water for about 20 mins. Drain well, add 3 tbsp olive oil and mash. Season.
- To serve, whisk lime juice, remaining sugar and olive oil and season. Toss with remaining onion, papaya, avocado and lettuce. Serve with stew and mashed sweet potato on the side. Sprinkle with sesame seeds and garnish with lime wedges.
