Braised Pork with Coconut Milk

1. 1

   Put the oil in a deep skillet or casserole with a lid and place it over medium-high heat.

2. 2

   When the oil shimmers, add the meat.

3. 3

   Brown it well on all sides, turning as necessary, about 10 minutes, perhaps longer.

4. 4

   While the meat is browning, sprinkle it with salt and pepper.

5. 5

   Turn the heat to low and pour off all but a couple tablespoons of the fat.

6. 6

   Add the garlic and chiles and cook, stirring, for about 30 seconds.

7. 7

   Add the coconut milk and nam pla and raise the heat; bring to a boil, then turn the heat to low once again.

8. 8

   Partially cover the pan and adjust the heat so the mixture simmers steadily.

9. 9

   Cook for at least an hour, stirring every 15 minutes or so; do not let the bottom burn.

10. 10

    If the mixture becomes too thick, add water, 1/2 cup or so at a time.

11. 11

    Cook until the meat is quite tender.

12. 12

    If the sauce is a good consistency at this point, simply plate and serve.

13. 13

    If it is too thick, add a little water and cook, stirring occasionally, until the mixture is creamy.

14. 14

    Garnish with the cilantro and serve or cover and refrigerate for up to a day before reheating, adding a little more water to thin the stew if necessary.

* Per serving · 4 servings · Values may vary.