This recipe, which is adapted from the New York Times Cookbook, is just outstanding. It has a great combination of flavors that everyone in our family loved. These cuts of pork are so inexpensive, that this is a very economical meal despite the exotic flavors. The garnishes add another dimension, so don't skimp on them! We served this over Golden Phoenix brand mixed brown and red rice (80% brown, 20% red) which I love. We had it whenever we went to local Thai restaurants, and I finally tracked down the product. It would also be wonderful over plain white or brown jasmine rice.
- 6 Tbsp minced garlic
- 4 Tbsp curry powder
- 4 Tbsp ground cumin
- 2 Tbsp paprika
- 1 tsp to 2 Tbsp cayenne pepper (we used 1 tsp because of our kids - and then sprinkled on more to taste on our servings)
- 4 pound boneless picnic pork shoulder or boston butt cut into 1 inch cubes
- Salt and freshly ground black pepper
- 6 Tbsp olive oil
- 4 red onions, thinly sliced
- 6 Tbsp minced, fresh ginger
- 6 plum tomatoes, cored and diced
- 1/2 cup soy sauce
- 2 1/2 cups coconut milk
- 2 cups dry white wine
- 1/2 cup chopped basil
- 1/2 cup chopped mint
- 1/2 cup chopped cilantro
- 1 cup chopped, roasted peanuts
- 6 Tbsp fresh lime juice (about 4 limes)
- 10 dashes tabasco sauce
- 2 tsp brown sugar
- 6 cups cooked brown and red, brown, or white jasmine rice
- Combine first five ingredients in a large bowl. Dry the pork cubes with towels, sprinkle them with salt and pepper, and toss in the bowl to coat with spice mixture.
- Heat 4 Tbsp of oil in a heavy pot or dutch oven over medium high. Add the pork and brown on all sides, about 7-8 minutes, then transfer to platter. Discard the oil if desired and add the remaining oil (or just use the oil from the browning) and saute the onions until golden brown, about 10 minutes. Add the ginger and tomatoes and saute for 2 min.
- Return the meat to the pot, add the soy, coconut milk, and wine and bring to a simmer. Skim off any film, reduce to low, cover, and simmer for 1 to 1 1/2 hours until the meat is very tender.
- Meanwhile, combine the chopped basil, mint, cilantro, peanuts, lime, tabasco, and brown sugar, mix well, and put in a serving bowl.
- Place a half cup of rice in each bowl, cover with the stew, and then top with a couple of tablespoons of the garnish. Put the remaining garnish on the table with a spoon for serving.
|Amount Per Serving||%DV|
|Serving Size 344g|
|Recipe makes 12 servings|
|Calories from Fat 257||58%|
|Total Fat 29.4g||37%|
|Saturated Fat 12.81g||51%|
|Trans Fat 0.0g|
|Total Carbs 18.94g||5%|
|Dietary Fiber 4.0g||13%|