This Week’s Recipe: Coconut Pork in Crockpot (Two Ways)

 
This Week’s Recipe: Coconut Pork in Crockpot (Two Ways)
 
Photo by Sue York/ladailypost.com
 
Ingredients:
 
2 tablespoons vegetable oil
3 pounds of boneless pork shoulder roast, sliced into about ¾ inch slabs, fat removed as much as possible
¼ cup fish sauce
2 cans of coconut milk (unsweetened)
1 cup of regular milk
1 cup of fresh cilantro, coarsely chopped
½ cup green onions, sliced into small rings
Rice noodles or rice, cooked
Thai Red Curry Paste, to taste (if you want the second option for taste)
Save a little green onion and cilantro for garnish
 
Directions:
 
In a medium fry pan, heat the oil and sear the slabs of meat. Do not crowd the pan when frying the meat.
 
Photo by Sue York/ladailypost.com
 
Put the seared meat in a bowl while you cook  the rest of the meat. After all the meat is seared, cut into 1 ½ pieces. Put all of the meat and juice that has been in the bowl in the Crockpot.
 
Photo by Sue York/ladailypost.com
 
Pour about ½ of can of coconut milk into the fry pan and de-glaze the pan, put all of that into the crock-pot. Put the rest of the coconut milk, milk, cilantro and onions in the Crock-pot, mix well.
 
Photo by Sue York/ladailypost.com
 
Cook on low for 8 hours. With a slotted spoon, separate the pork from the juice. Transfer the juice to a sauce pan and cook over medium heat until it has reduced by half.
 
Photo by Sue York/ladailypost.com
 
Add the pork back in and heat well. Serve over rice or rice noodles. Garnish with green onion and cilantro.
 
Photo by Sue York/ladailypost.com
 
As the second way to fix this or for a different flavor for the leftovers, add Thai Red Curry paste to taste.
 
 
Photo by Sue York/ladailypost.com
 
Coconut Pork in Crockpot (Two Ways)
 

Photo by Sue York/ladailypost.com

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