Coconut Braised Pork and Vegetables

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Recipes

Coconut Braised Pork and Vegetables
Serving Size:4|Prep Time:30minutes|Cook Time:20minutes
Coconut Braised Pork and Vegetables

Ingredients

  • 2-3 minced shallots peeled and roughly chopped
  • 2 inches fresh ginger about 2 ounces, peeled and roughly chopped
  • 4 cloves garlic peeled and roughly chopped
  • 1 tablespoon water
  • 1 tablespoon neutral oil (canola, grapeseed or sunflower)
  • 1 lb boneless pork thinly sliced into 1/4 inch strips
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 13.5oz can unsweetened coconut milk
  • 2 tablespoons reduced sodium tamari
  • 1/2 teaspoon ground cinnamon
  • 1 lime juiced and seeds removed
  • 1 yam peeled and thinly sliced, 1/4 inch thick
  • 1 sweet potato peeled and thinly sliced, 1/4 inch thick
  • 1 red bell pepper cored, trimmed and thinly sliced
  • 1/2 cup water or stock
  • 1/2 bunch cilantro chopped, for garnish

Directions

Print Recipe
  1. Place shallots, ginger and garlic into a blender, food processor or mortar and pestle and puree. Add the tablespoon of water if needed to create a smooth blend, scrape the sides of the mixing vessel as needed.
  2. Sprinkle salt and pepper over sliced pork.
  3. Heat the oil over medium heat in a wide skillet, pot or Dutch oven.
  4. Cook pork in hot oil until browned on all sides (1-2 minutes) remove to a bowl and reserve.
  5. Add shallot, ginger and garlic puree to the hot skillet or pot and stir until golden in color and aromatic.
  6. Add coconut milk, tamari, cinnamon and lime juice, mix well and bring to a low simmer.
  7. Add yam and sweet potato to coconut milk mixture and cover, turn heat to low and allow to cook for 3 minutes.
  8. Add cooked pork to coconut mixture, stirring to coat potatoes and meat with the pan sauce.
  9. Cover and continue to simmer for 20 minutes, stirring occasionally. Add up to 1/2 cup water or stock as needed to keep the potatoes and meat covered with the sauce.
  10. Add bell pepper, stir in and allow to soften, about 3 minutes. Test potatoes and pork for tenderness. When potatoes are tender, remove from heat and serve plain or over rice, rice noodles or quinoa, garnished with cilantro.

Chef's Narrative

Inspired by the cuisine of Malaysia and the Spice Islands, pork and sweet potatoes are coaxed to tenderness with gentle simmering in coconut milk and a warming blend of balanced flavors, resulting in a dish both comforting and adventurous. Serve with rice, rice noodles or quinoa.

Recipe Substitutions

Use tempeh in place of the pork for a vegan version. Use any potato, root vegetable or winter squash of choice in place of the yam and sweet potato. Jasmine or basmati rice are great accompaniments.
Nutrition Facts:
Calories: 460, Total Fat: 27g, Saturated Fat: 19g, Sodium: 590mg, Potassium: 1091mg, Carbs: 26g, Fiber: 4g, Protein: 32g
Allergens:
Soy, Tree Nut -Coconut

Directions

Print Recipe
  1. Place shallots, ginger and garlic into a blender, food processor or mortar and pestle and puree. Add the tablespoon of water if needed to create a smooth blend, scrape the sides of the mixing vessel as needed.
  2. Sprinkle salt and pepper over sliced pork.
  3. Heat the oil over medium heat in a wide skillet, pot or Dutch oven.
  4. Cook pork in hot oil until browned on all sides (1-2 minutes) remove to a bowl and reserve.
  5. Add shallot, ginger and garlic puree to the hot skillet or pot and stir until golden in color and aromatic.
  6. Add coconut milk, tamari, cinnamon and lime juice, mix well and bring to a low simmer.
  7. Add yam and sweet potato to coconut milk mixture and cover, turn heat to low and allow to cook for 3 minutes.
  8. Add cooked pork to coconut mixture, stirring to coat potatoes and meat with the pan sauce.
  9. Cover and continue to simmer for 20 minutes, stirring occasionally. Add up to 1/2 cup water or stock as needed to keep the potatoes and meat covered with the sauce.
  10. Add bell pepper, stir in and allow to soften, about 3 minutes. Test potatoes and pork for tenderness. When potatoes are tender, remove from heat and serve plain or over rice, rice noodles or quinoa, garnished with cilantro.

Chef's Narrative

Inspired by the cuisine of Malaysia and the Spice Islands, pork and sweet potatoes are coaxed to tenderness with gentle simmering in coconut milk and a warming blend of balanced flavors, resulting in a dish both comforting and adventurous. Serve with rice, rice noodles or quinoa.

Recipe Substitutions

Use tempeh in place of the pork for a vegan version. Use any potato, root vegetable or winter squash of choice in place of the yam and sweet potato. Jasmine or basmati rice are great accompaniments.
Nutrition Facts:
Calories: 460, Total Fat: 27g, Saturated Fat: 19g, Sodium: 590mg, Potassium: 1091mg, Carbs: 26g, Fiber: 4g, Protein: 32g
Allergens:
Soy, Tree Nut -Coconut

Ingredients

  • 2-3 minced shallots peeled and roughly chopped
  • 2 inches fresh ginger about 2 ounces, peeled and roughly chopped
  • 4 cloves garlic peeled and roughly chopped
  • 1 tablespoon water
  • 1 tablespoon neutral oil (canola, grapeseed or sunflower)
  • 1 lb boneless pork thinly sliced into 1/4 inch strips
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 13.5oz can unsweetened coconut milk
  • 2 tablespoons reduced sodium tamari
  • 1/2 teaspoon ground cinnamon
  • 1 lime juiced and seeds removed
  • 1 yam peeled and thinly sliced, 1/4 inch thick
  • 1 sweet potato peeled and thinly sliced, 1/4 inch thick
  • 1 red bell pepper cored, trimmed and thinly sliced
  • 1/2 cup water or stock
  • 1/2 bunch cilantro chopped, for garnish
 

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