Search for anything:

Pork Simmered In Coconut Milk (Sin Moo Haeng)

pork, thai

1/2 pound pork butt or shoulder; lightly marbled
1/2 teaspoon salt
1/2 teaspoon pepper plus more to taste
1 clove garlic; minced
10 medium green onions
3 tablespoons peanut oil or vegetable oil
4 large shallots; halved lengthways
1 large cloves garlic; halved lengthways
4 dried red chilies
1 onion; thinly sliced
1 tablespoon Thai fish sauce
1 1/2 cups canned coconut milk; stirred
1/2 cup coriander leaves

Serve this slightly sweet, mild dish with Lao Chili Sauce or Tom Yum Gung and a plate of cucumbers and greens. Slice pork very thinly across the grain. Cut slices into 1 x 1/2 inch strips. In a medium bowl, combine salt and 1/2 teaspoon pepper; add pork slices and turn to coat, rubbing salt and pepper into the meat. Add minced garlic and toss together to mix well. Set aside. Cut roots and tops off the green onions, leaving bulbs with 1/2 inch pale green stem. Set bulbs aside. Finely chop 1/2 cup green tops and set aside. (Reserve the rest for another use.) Place a large wok over high heat. Add oil. When very hot, toss in shallots and whole garlic cloves. Stir-fry until golden brown, about 5 minutes. If necessary, lower heat slightly to prevent burning. Use a slotted spoon to remove shallots and garlic from oil and set aside. Reduce heat to medium high. Toss in red chilies and fry for 1 minute, then remove from oil and set aside. Increase heat to high. Add green onion bulbs. Stir-fry for 30 seconds, then add pork slices. Stir-fry until meat changes colour and starts to release its juices (about 3 to 4 minutes). Add sliced onion and fish sauce, then add coconut milk and reserved red chilies. Stir briefly, bring to a simmer, then lower heat and simmer for 5 to 10 minutes, until both meat and onion slices are tender. Add a little more salt or fish sauce, if necessary. Stir in reserved shallots and garlic, then turn out into a medium bowl. Sprinkle with reserved onion greens, coriander leaves and a generous amount of pepper to taste. Serve hot or warm with Thai Jasmine Rice or Thai Sticky Rice

Contributor: President's Choice Magazine - October, 1998

Yield: 4 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU