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Categories:
canola oil pork shoulder salt black pepper shallots garlic ginger caramel sauce pork stock coconut water green onion cilantro
Viewed: 37 - Published at: 6 years agoIngredients
- 3 tablespoons canola oil
- 3 pounds pork shoulder cut into 1-inch cubes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 shallots sliced 1/8-inch
- 2 cloves garlic crushed
- 2 thai chiles crushed
- 2 inches ginger piece, fine julienne
- 1 cup caramel sauce 1/2 pound palm sugar, 1/2 cup fish sauce
- 1 cup pork stock
- 3 cups coconut water
- 1 cup green onion sliced thin
- 1/4 bunch cilantro leaves
Method
- 1. Season pork with salt and pepper. Heat oil in a Dutch oven over high heat. Add the pork in batches and sear on all sides for 4-5 minutes or until well browned. Transfer the meat to a clay pot.
- 2. Pour off all but 2 tablespoons of oil and add the shallots, reducing heat to medium and cook for 3 minutes. Add the garlic, chiles and ginger and cook for an additional 3 minutes, stirring frequently. Transfer the cooked aromatics to the clay pot with the pork.
- 3. Add the caramel sauce, pork stock, and coconut water to the clay pot and bring to a simmer. Cover and place in a 350F oven for approximately 1.5 hours, or until the pork is tender, but not falling apart.
- 4. Serve the pork along with the cooking liquid in a bowl and garnish with green onion and cilantro along with a side of steamed rice.
