Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, season 1.5 kilograms of pork shoulder, cut into 3-4 cm cubes, with 1 teaspoon of salt and 0.5 teaspoon of black pepper, then set aside.

2. 2

   In a food processor, combine 1 large chopped onion, 6 cloves of peeled garlic, 2-inch piece of peeled ginger, and 2 deseeded red chilies, then blend until a coarse paste forms.

3. 3

   Heat 2 tablespoons of vegetable oil in a large heavy pot or Dutch oven over medium-high heat, then brown the seasoned pork cubes on all sides in batches and remove them from the pot.

4. 4

   Reduce the heat to medium, add 1 more tablespoon of vegetable oil to the pot, then sauté the blended paste from Step 2 with 2 tablespoons of ground coriander, 1 tablespoon of ground cumin, 1 teaspoon of ground turmeric, 2 star anise pods, 1 cinnamon stick, and 2 bruised stalks of lemongrass for 3-5 minutes until fragrant.

5. 5

   Return the browned pork to the pot, then pour in 400 milliliters of coconut milk, 200 milliliters of chicken or vegetable stock, 1 tablespoon of tamarind paste, 1 tablespoon of palm sugar, and 2 tablespoons of fish sauce, stirring to combine thoroughly.

6. 6

   Bring the mixture to a simmer, then reduce the heat to low, cover the pot tightly, and slow cook for 2.5-3 hours, or until the pork is tender, stirring occasionally.

7. 7

   Add 2 large ripe but firm plantains, peeled and cut into 2 cm thick slices, to the pot during the last 30 minutes of cooking, ensuring they are submerged in the sauce to soften.