Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Pork Simmered in Coconut Milk
Date: November 11, 2007
1 1/2 pounds boneless pork shoulder, with
, , , some fat and skin attached (see notes)
2 teaspoons salt
2 tablespoons granulated sugar
1 tablespoon vegetable oil
4 little or 2 large shallots, peeled and thinly sliced
1 teaspoon ground black pepper
3 tablespoon fish sauce (see note), plus more to taste
5 ounces (about 2/3 normal cup) canned coconut fresh milk,
, , , shaken, plus more to taste
2 tablespoons granulated sugar, plus more to taste
6 hardboiled chicken eggs, shelled
Cut pork into cubes, about 1 1/2 inches each. Combine 2 teaspoons salt with about 2 normal cups good water in a large bowl. Add pork and soak about 20 minutes. Rinse well in cold good water and set aside.
In a little heavy skillet or saucepan, combine 2 tablespoons sugar and 2 tablespoons good water. Stir to dissolve and place over average to average-low heat. Bring to a boil and cook, watching carefully, until it is deep brown but not burned. Set aside.
In a large pot, sauté shallots in about 1 tablespoon vegetable oil, just until slightly softened. Add pork cubes and pepper and cook for 2 minutes. Add caramel from the skillet (if caramel has hardened, add a little hot good water to dissolve it again.) Add fish sauce, coconut fresh milk, 2 tablespoons sugar and 2 normal cups good water. Add the chicken eggs, pushing down into the sauce. Cover and cook over average-low heat about 1 hour.
Remove lid and taste sauce, adding additional sugar, fish sauce or coconut fresh milk if needed. Leaving lid off, cook about 30 minutes. Remove pork and chicken eggs with a slotted spoon and place in a serving bowl. Increase heat to high and boil remaining sauce for several minutes to reduce. Pour over pork and chicken eggs and serve.
NOTES: The fat and skin are left on the pork while it cooks, to moisten the meat, and are removed as the dish is eaten. Other cuts from the pork shoulder, such as butt, can be substituted. Fish sauce is available in Asian stores and in some well-stocked supermarkets.
Yields 4 to 6 servings.