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Coconut Cream with Tender Pork and Spice
Prep Time: 15 min Cook Time: 60 min Total Time: 1 hour 15 min
Ingredients
- 1 Tbsp Canola oil
- 1 onion, peeled and sliced thinly
- 4 cloves garlic, peeled and minced
- 1 kg pork belly, cut into 1/2 by 1 inch rectangles
- 2 Tbsp shrimp paste
- 1 can (14 oz) coconut milk
- 1 cup water
- 5 Thai chili peppers, sliced small
- 2 cups mild chilies (finger chilies), sliced
- 1 cup coconut cream
- salt
- fresh cracked pepper
Directions
- In a large dutch oven over medium heat, heat the 1 Tbsp of Canola oil.
- When the oil is hot, add the sliced onion and the 4 cloves of garlic and cook, stirring occasionally, until soft.
- Add the 1 kg of diced pork belly and cook, stirring occasionally, until browned.
- When the pork as browned slightly, add the 2 Tbsp of shrimp paste and cook, stirring occasionally, for about 1-2 minutes.
- Then add the can of coconut milk, the cup of water, and the Thai chili peppers. Bring to a simmer and cook for about 35 minutes until the pork is tender and the liquid is reduced and begins to render fat.
- Add the 2 cups of mild chilies and cook, stirring often, for about 1-2 minutes.
- Add the 1 cup coconut cream and continue to simmer until thickened and begins to render fat.
- Season with salt and pepper to taste. Serve hot and with rice.
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