Coconut Milk-Braised Pork
Coconut Milk-Braised Pork
Ingredients
- 1 boneless pork shoulder roast, about 2 lbs (1 kg), not tied
- 2 tablespoons (30 ml) olive oil
- 1 onion, chopped
- 4 cloves garlic, finely chopped
- 2 tablespoons (30 ml) curry powder
- 1 teaspoon (5 ml) mustard seeds
- 2 cans 14 oz (398 ml) coconut milk
- 1 teaspoon (5 ml) sugar
- 8 baby potatoes, halved
- 2 sweet potatoes, peeled and cubed
- 2 zucchini, cubed
- Fresh cilantro (optional)
- Salt and pepper
Instructions
- With the rack in the middle position, preheat the oven to 165 °C (325 °F).
- In an ovenproof pan, brown the meat in the oil. Season with salt and pepper. Set aside on a plate.
- In the same pan, soften the onion and garlic with the curry powder and mustard seeds. Add oil, if needed. Add the coconut milk and sugar and put the meat back in the pan. Bring to a boil. Cover and bake, for about 2 hours or until the meat is fork tender.
- Add the potatoes and continue cooking, covered, for about 20 minutes or until al dente. Add the sweet potatoes and zucchini and cook, uncovered, for about 15 minutes or until the potatoes are tender. Garnish with cilantro before serving.
Coconut Milk-Braised Pork