Ingredients:

  • 2 pounds boneless pork shoulder, trimmed and cut into 2-inch cubes
  • 1 tablespoon vegetable oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon chili powder
  • 1 can coconut milk
  • 1/2 cup chicken broth
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • Salt and pepper to taste
  • Fresh cilantro, for garnish

Instructions:

  1. Season pork cubes with salt and pepper. Optionally marinate for up to 10 minutes for enhanced flavor.
  2. Heat vegetable oil in a Dutch oven over medium heat. Add diced onion, cooking until translucent (about 5 minutes). Stir in minced garlic and grated ginger, cooking for another minute.
  3. Add ground cumin, coriander, turmeric, and chili powder, stirring for 1-2 minutes until fragrant.
  4. Increase heat to medium-high, and add pork cubes, browning on all sides (about 8-10 minutes).
  5. Pour in coconut milk, chicken broth, fish sauce, and brown sugar, stirring to combine.
  6. Bring the mixture to a simmer, then reduce heat to low. Cover and braise for 1.5 hours, or until the pork is tender.
  7. Adjust seasoning with salt and pepper as needed. Serve garnished with fresh cilantro.