Recipe for cooking Pork Simmered in Coconut Milk

Recipes from Southeast Asia :: Southeast Asian Main Dish Meats

1 1/2 lb. (one and a half lbs. ) boneless pork shoulder, with
    some fat and skin attached (see notes)
2 tsp. salt
2 Tbsp. sugar
1 Tbsp. canola (or other vegetable) oil
4 small or 2 large shallots, peeled and thinly sliced
1 tsp. ground black pepper
3 Tbsp. fish sauce (see note), plus more to taste
5 oz. (about 2/3 c.) canned coconut milk,
    shaken, plus more to taste
2 Tbsp. sugar, plus more to taste
6 hardboiled eggs, shelled

Cut pork into cubes, about 1 1/2 in. each. Combine 2 tsp. salt with about 2 c. water in a large bowl. Add pork and soak about 20 mins. Rinse well in cold water and set aside.

In a small heavy skillet or saucepan, combine 2 Tbsp. sugar and 2 Tbsp. water. Stir to dissolve and place over med. to med.-low heat. Let it come to a boil and cook, watching carefully, until it is deep brown but not burned. Set aside.

In a large pot, sauté shallots in about 1 Tbsp. canola (or other vegetable) oil, just until slightly softened. Add pork cubes and pepper and cook for 2 mins. Add caramel from the skillet (if caramel has hardened, add a little hot water to dissolve it again.) Add fish sauce, coconut milk, 2 Tbsp. sugar and 2 c. water. Add the eggs, pushing down into the sauce. Cover and cook over med.-low heat about 1 hour.

Remove lid and taste sauce, adding additional sugar, fish sauce or coconut milk if needed. Leaving lid off, cook about 1/2 an hour. Remove pork and eggs with a slotted spoon and place in a serving bowl. Increase heat to high and boil remaining sauce for several mins. to reduce. Pour over pork and eggs and serve.

NOTES: The fat and skin are left on the pork while it cooks, to moisten the meat, and are removed as the dish is eaten. Other cuts from the pork shoulder, such as butt, can be substituted. Fish sauce is available in Asian stores and in some well-stocked supermarkets.

Yields 4 to 6 servings.