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1
Preheat oven to 350u00b0F.
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2
Season meat with salt and pepper.
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3
Heat 1 tablespoon oil in a Dutch oven over medium high heat, then brown the meat thoroughly on all sides.
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4
Remove meat to a plate and set aside.
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5
Add remaining oil to the Dutch oven, and saute the spring onions, garlic and ginger, until the onions have softened.
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6
Add the soya sauce, half of the cilantro, the chillies and the lemon grass and give it a stir or two.
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7
Add combined coconut milk and lime juice, and bring to the boil, stirring to incorporate all the crispy bits from the bottom of the pan.
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8
Return meat and accumulated juices back to the pan, and bring to a simmer.
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9
Cover tightly, and place in the oven.
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10
Cook until the meat is fork tender, approximately 2 to 2 1/2 hours, making sure you turn the meat every 30 minutes.
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11
Lift the roast from the sauce, place on a cutting board, cover loosely with foil and let stand 10 to 15 minutes.
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12
Meanwhile, strain the sauce (I choose not to), then reduce over high heat if you prefer a thicker consistency.
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13
Carve the meat into thin slices, return to the sauce with the remainder of the chopped cilantro, and heat through gently before serving.
