INGREDIENTS:
- 500 g pork butt or shoulder, cut into 2 inch pieces
- water, just enough to cover the pork
- 2 tbs cooking oil
- 5 cloves garlic, minced
- 1 medium onion, chopped
- 2 tomatoes, diced
- 4 – 5 thai bird chilis, chopped
- 1/4 cup cooked spicy shrimp paste (can be found in oriental stores)
- 1 can coconut milk
- Combine pork and water in a pot and cook on high or until boiling. Reduce heat to medium and cook pork until all water is gone. Set aside.
- In a saucepan, heat oil in medium heat. Add onions and garlic until onions are soft. Add tomatoes, stir.
- Add pork, chilis and shrimp paste, stir and cook for 3 – 5 minutes. Reduce heat to low, add coconut milk and let cook until almost dry.
- Serve with steamed rice.
Source: Cafe Nilson
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