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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. canola oil
- 4 lb. pork (cushion meat)
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1 cup pork broth
- 1/2 cup coconut milk
- 1 Tbsp. fish sauce
- 2 cloves garlic
- 1/4 cup rice vinegar
- 1/4 cup granulated sugar
- 1/4 tsp. salt
- 2 English cucumber (peeled and sliced into half moons)
- 1 shallots (thinly sliced)
- 1 serrano chiles (thinly sliced)
- 1 Tbsp. cilantro (chopped)
- 1 cup water
- 3/4 cup peanut butter
- 1/2 cup soy sauce
- 3 Tbsp. brown sugar
- 1 1/2 tsp. granulated sugar
- 1/4 tsp. nutmeg
- 1/4 tsp. ginger
- 1 tsp. cayenne pepper
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Directions
- 1. Season pork with salt and pepper. Heat oil in a large pan over high heat. Add the pork in batches and sear on all sides for 4-5 minutes or until well browned. To a braising pan.
- 2. Add the pork broth, coconut milk, fish sauce, and garlic. Cover and place in a 300F oven for 3-4 hours or until the pork can be easily shredded.
- 3. Remove the meat from the braising liquid and shred, adding back in the liquid as need to keep moist. Hold hot for service.
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