March 17, 2025
Home About Techniques Contact
Tuesday, December 23, 2014

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.

Braised Coconut Chipotle Pork Shoulder with Carrot Slaw
Braised Coconut Chipotle Pork Shoulder with Carrot Slaw
  • Blogger Comment
  • Facebook Comment

0 comments:

Post a Comment

Copyright Law © 2015 Taste USA All Right Reserved
Designed by USA