Braised Coconut Chipotle Pork Shoulder with Carrot Slaw
How to make Braised Coconut Chipotle Pork Shoulder with Carrot Slaw Recipe - Eat Fuki Recipe From Alex Meisels, Seabrook Gubbins, And Chef Craig Peterson at San Francisco, Ca
Serves 4
PORK SHOULDER:
1 lb (454g) pork shoulder
1 clove garlic, minced
1 tsp salt
2 tbsp (26ml) vegetable oil
1 to 2 (14-oz [392g]) cans coconut milk
2 tsp (10ml) fish sauce
Sauce from 3-oz (84g) can chipotle in adobo
CARROT SLAW:
¼ tsp sugar
½ tsp caraway seed
¼ tsp cumin seed
2 tbsp (30ml) olive oil
½ tsp sweet paprika
1 tsp lemon juice
Pinch of cayenne pepper
2 large carrots, shredded
Salt and pepper to taste
2 tbsp (5g) cilantro, for garnish
Quinoa or rice, for serving
Method:
To make the pork, cut the pork shoulder into ½-inch (1.3cm) cubes. In a bowl, mix the pork with the garlic and salt. In a skillet or large pan, heat the oil over medium heat and add the pork. Cook for 3 to 4 minutes, until brown. Transfer the pork to a pot and add enough of the coconut milk to cover. Add the fish sauce and chipotle sauce. Bring the mixture to a slow boil and reduce the heat to a simmer. Cook for 1 to 1 ½ hours, until the pork is tender.
To make the carrot slaw, in a bowl, whisk together the sugar, caraway seed, cumin seed, olive oil, sweet paprika, lemon juice and cayenne pepper. Add the shredded carrots and stir thoroughly; add salt and pepper to taste.
When the pork is done cooking, garnish with the cilantro. Serve over quinoa or rice with a side of carrot slaw.
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| Braised Coconut Chipotle Pork Shoulder with Carrot Slaw |
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