I’m off to BlogHer 2011 tomorrow, courtesy of Knorr! If you will be attending, please come up to me and say hi! You can also come watch me cook my Weeknight Chicken & Mushroom Pho live at the Knorr Kitchen Booth (in the exhibit hall, booth #115) at 11 AM on Saturday, August 6th! I’m very excited, and, of course, very nervous, but either way, I’m thrilled to be a part of this competition and I can’t wait to attend my first BlogHer conference.
I wanted to cook something comforting, seeing as how I will be gone for four days without Kramer, which rarely happens. I’m really going to miss him! We never spend much time apart, so it’s always weird to head off to the airport without him. I figured that this dish would be a great way to make us both feel a bit better. I hope that the idea of coconut pork doesn’t scare you, because this is really a fantastic recipe. The flavors that come through are really the ginger, Chinese 5 spice, garlic, and shallot – the coconut is mostly absorbed by the pork, making for some melt-in-your-mouth, fall-apart-tender pieces of pork. The sauce is absolutely delicious, too, and goes great on top of the rice on its own. This dish is pretty much fool proof: just put it all in the pot, let it cook for 2 hours, and ta-da! You’ve got dinner on the table. I hope that everyone has a great week – please send good vibes my way for the cooking competition – I need all the help I can get!
Add in your shallot, garlic, soy sauce, ginger, Chinese 5 spice, soy sauce, red pepper flakes, and sugar. Stir to combine, add in the coconut milk, then cover and cook over medium-low heat for an hour and a half.
- 2-3 tablespoons vegetable oil
- 2 pounds pork, cubed into bite-sized pieces
- ½ teaspoon ground black pepper
- ½ teaspoon kosher salt
- 5 cloves garlic, finely minced
- 1 large shallot, finely minced
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon granulated sugar
- ½ teaspoon ground ginger
- ½ teaspoon Chinese 5 spice
- ¼ teaspoon red pepper flakes
- juice of ½ a lemon
- 1 can low-fat coconut milk
- rice, for serving
- steamed vegetables, for serving
- scallions, sliced thinly, for garnish
- Heat your oil in a large pot over medium-high heat. Add in the cubed pork, toss with salt and pepper, and working in batches, if necessary, and cook until browned all over. Combine your minced garlic, minced shallot, soy sauce, granulated sugar, ground ginger, Chinese 5 spice, red pepper flakes, and lemon juice in a bowl, then pour over the browned pork. Stir to combine, then add in the coconut milk, and stir to combine. Cover, reduce the heat to medium-low, and cook for 1½ hours, stirring every so often to prevent burning.
- After 1½ hours, remove the lid of the pot, stir, and allow to cook for another 30 minutes or so, allowing the sauce to reduce a bit. Taste and adjust seasoning as necessary. Serve over rice, with your favorite steamed vegetables, and garnish with a few thinly sliced scallions.