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Coconut Milk Braised Pork Shoulder

Seared pork shoulder braised low and slow in coconut milk with lemongrass, ginger, and fish sauce until fall-apart tender.
Print Recipe
Prep Time 25 minutes
Cook Time 2 hours
Servings: 6
Calories: 460
Ingredients Method

Ingredients
  

  • For the Pork
  • 3 lbs boneless pork shoulder cut into 2 to 3-inch chunks
  • 1 tablespoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons neutral oil for searing
  • For the Braise
  • 1 can 13.5 oz full-fat coconut milk
  • 1 cup chicken or vegetable stock
  • 1 small onion sliced
  • 4 garlic cloves smashed
  • 2- inch piece fresh ginger sliced
  • 2 stalks lemongrass bruised and cut into 3-inch pieces (or 1 tablespoon lemongrass paste)
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 1 to 2 Thai chilies or 1 jalapeño sliced, optional
  • Juice of 2 limes added at the end
  • Fresh cilantro for garnish

Method
 

  1. Pat the pork dry and season generously with the salt and pepper.
  2. Heat the oil in a large, heavy pot over medium-high heat. Sear the pork in batches, without crowding the pot, for 2 to 3 minutes per side. Set aside.
  3. In the same pot, add the onion, garlic, ginger, and lemongrass. Cook for 2 to 3 minutes, until fragrant.
  4. Return the pork to the pot along with the coconut milk, stock, fish sauce, brown sugar, and chilies if using.
  5. Bring to a gentle simmer, not a rolling boil. Cover, reduce heat to low, and braise for 2.5 to 3 hours, until the pork shreds easily with two forks.
  6. Skim off excess fat if desired. Stir in the lime juice just before serving.
  7. Garnish with fresh cilantro and serve.