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1
Puree the shallots into a smooth paste.
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2
Set aside.
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3
Tie the cinnamon sticks, cloves, star anise, cardamom pods and orange peel into a small bundle using cheesecloth and tie well to secure.
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4
Set aside.
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5
Heat the oil in a Dutch oven over medium heat.
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6
Add the ginger and cook, stirring frequently, for 1 to 2 minutes.
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7
Add the shallot paste and saute, stirring frequently, until lightly golden, 5 to 7 minutes.
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8
Be careful not to let the shallots get too brown or burn.
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9
If it begins to scorch remove from the pan immediately.
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10
Add the spice bundle to the pan and continue to cook briefly until fragrant, about 1 minute.
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11
Add the pork cubes and saute for 5 to 10 minutes, browning on all sides.
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12
If necessary, saute in batches.
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13
Add the water, vinegar, tamari and sugar and stir well to combine.
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14
Scrape all the brown bits from the bottom of the pan.
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15
Bring the mixture to a boil, reduce the heat to low, partially cover the pot, and gently simmer over medium-low heat, stirring occasionally, until about 3/4 of the liquid has evaporated and the meat is very tender, about 2 hours.
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16
Do not overcook the meat; it should be very tender but not falling apart.
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17
Remove the lid and raise the temperature.
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18
Bring the liquid to a rapid simmer, stirring gently to prevent sticking but not shredding the meat.
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19
Continue reducing the liquid until there is a thick, chocolate colored reduction clinging to the pork, about 7 to 8 minutes.
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20
If there is excess fat in the pan it can be removed, although it is extremely flavorful.
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21
Transfer the pork to a serving dish and allow it to rest until warm, 20 to 30 minutes.
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22
Garnish the dish with the chiles and serve warm, with cooked jasmine rice or the Lemongrass Scented Coconut Rice.
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23
This dish is even better the day after preparing it.
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24
Reheat meat in a small dish, covered, in a low oven.)
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25
In a 2 quart saucepan, add the rice and 1 quart of water.
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26
Scoop out any rice that floats to the top and gently swirl the rice in the water until it becomes cloudy.
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27
Drain the water and repeat the process several times until the water begins to run fairly clear.
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28
Leave the washed rice in the pot.
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29
Add all remaining ingredients to the pot except the crushed peanuts.
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30
Stir well to combine.
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31
Make sure the aromatics are fully submerged in the rice.
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32
Place the pot over high heat and bring the liquid to a boil, stirring to prevent any of the rice from sticking to the bottom of the pan.
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33
The liquid will thicken slightly as it comes to a boil.
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34
Once the liquid boils, immediately reduce the heat to low and cover the pot.
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35
Continue to cook until the rice tender and liquid is absorbed, about 15 minutes.
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36
Remove the pot from the heat and allow the rice to steam with the lid on for an additional 10 minutes.
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37
Discard the lemongrass, ginger and lime leaves.
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38
Gently fluff the rice with a fork and transfer to a deep serving bowl.
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39
Garnish with the crushed peanuts.
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40
The rice may be served hot or just warm.
