Coconut Braised Pork and Vegetables
Serving Size:4|Prep Time:30minutes|Cook Time:20minutes
Directions
  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.
Ingredients
  • 2-3minced shallotspeeled and roughly chopped
  • 2inchesfresh gingerabout 2 ounces, peeled and roughly chopped
  • 4clovesgarlicpeeled and roughly chopped
  • 1tablespoonwater
  • 1tablespoonneutral oil(canola, grapeseed or sunflower)
  • 1lbboneless porkthinly sliced into 1/4 inch strips
  • 1/4teaspoonkosher salt
  • 1/4teaspoonground black pepper
  • 113.5oz canunsweetened coconut milk
  • 2tablespoonsreduced sodium tamari
  • 1/2teaspoonground cinnamon
  • 1limejuiced and seeds removed
  • 1yampeeled and thinly sliced, 1/4 inch thick
  • 1sweet potatopeeled and thinly sliced, 1/4 inch thick
  • 1red bell peppercored, trimmed and thinly sliced
  • 1/2cupwateror stock
  • 1/2 bunchcilantrochopped, for garnish
AllergensSoy, Tree Nut -Coconut