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REC: Pork (or chicken) Stewed in Coconut Milk...

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Joined: Dec 16, 2005


Posted to Thread #9231 at 2:06 am on Dec 31, 2007


Recipe By :Mark Bittman
Serving Size : 4

2 tablespoons canola oil -- grapeseed or any other neutral oil
2 pounds boneless pork butt -- or shoulder (2 to 3)
Salt and pepper -- to taste
10 shallots -- peeled and left whole
1 small chiles -- stemmed, seeded and minced (1 to 2), or dried chiles, or to taste
1 1-inch piece ginger -- peeled and minced
2 cans coconut milk -- unsweetened, or as needed (2 to 3)
1 tablespoon fish sauce -- (Thai nam pla) or soy sauce, or to taste
1 lime -- juice of, or more to taste.

1. Put oil in a large deep skillet or casserole that can later be covered; turn heat to medium-high. Brown pork on all sides, turning as necessary, and adjusting heat so the meat browns but does not burn. This will take about 20 minutes. Season it with a little salt and pepper.

2. When the pork is just about browned, add shallots, chilies and ginger; brown a bit, then add about 2 cups coconut milk and the nam pla. Bring to boil, cover, and adjust heat for a steady simmer. Cook, turning occasionally, for at least 90 minutes, or until the pork is tender; add additional coconut milk if mixture dries out.

3. When the pork is tender, remove to a platter. Stir lime juice into sauce; taste, and adjust seasoning, adding more chili, nam pla or lime juice as necessary. Carve meat, and serve it with sauce.

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Per Serving (excluding unknown items): 779 Calories; 67g Fat (75.5% calories from fat); 33g Protein; 16g Carbohydrate; 3g Dietary Fiber; 121mg Cholesterol; 133mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 1/2 Fruit; 11 Fat; 0 Other Carbohydrates.

NOTES : Moyn's notes: I used a 2 3/4 lb pork shoulder roast, & about 4 shallots, 5 cloves of garlic & 2 small onions, peeled. Used whole dried chilies, which I removed before serving. I've done a similar recipe with whole milk, and trust me, it comes out completely different! Also, I only need about 1 3/4 cans of coconut milk. I added the zest of the lime, at the end, for added oomph! Served with Jasmine rice studded with scallions (sprinkled some of the green parts over the sliced meat, also) and steamed haricot verte.

The gravy was really terrific and really needed the rice!

Variations: For chicken stewed in coconut milk, use 4 chicken leg quarters in place of the pork. Brown in 4 tablespoons oil, on skin side first, then turn over. Cook for a couple of minutes more, then proceed as in Step 2, leaving lid askew so liquid reduces more quickly. Cook until tender, about 30 minutes.

For chicken (or pork) in milk, use half butter and half olive oil. Substitute garlic for shallots; omit chilies, ginger, nam pla and lime, but add 1 tablespoon fresh rosemary or sage leaves. Substitute whole or 2 percent milk for coconut milk. Cooking times are about the same.

The Italian versions cry out for crusty bread and the Thai style for sticky rice.

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