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Spicy Coconut Pork

January 27, 2012

I don’t remember when I first created this recipe – maybe five years ago? Its full of flavor, extremely tender and couldn’t be easier. And once prepared, it freezes well. If preparing ahead and freezing is your plan, just let it cool before you remove it from the pan, so the meat stays more intact.

You’ll Need:

3 – 4 lbs of country pork ribs, bone in

2” piece of ginger, peeled and cut into 2 chunks

10 shallots, peeled and left whole

4 scallions, tops and bottoms trimmed, then roughly chopped

1 14oz can of low sodium chicken broth

1 14oz can of coconut milk

¼ cup soy sauce

½ cup sherry

2 Tbs sriracha sauce (found in most groceries in the Asian or condiment areas; if you prefer things less spicy, use just 1 Tbs)

1 tsp salt

½ tsp pepper

A dutch oven with a lid

1. Put all ingredients in the dutch oven, give a good stir, and put on the lid
2. Put the dutch oven in a 325 degree oven
3. Bake covered for about 2 hours
4. Remove lid, raise heat to 400 and bake another half hour, til the pork is well browned and the sauce is significantly reduced
5. Gently remove pork from the pan, remove the bones, and serve on a platter
6. Pour the sauce through a strainer, then skim off the fat (or use one of those gravy fat remover gizmos) and put the sauce in a bowl (you don’t really need it, but it can be nice to put a little on the side dishes)
7. Serve with rice or noodles and a simple vegetable (sauteed cabbage and carrots works nicely, as do sugar snap peas)


From → Pork

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