Ingredients Jump to Instructions ↓

  1. 2 pounds pork boneless shoulder

  2. 1 large onion, finely chopped (1 cup)

  3. 5 garlic cloves, finely chopped

  4. 1 tablespoon finely chopped gingerroot

  5. 1 teaspoon ground turmeric

  6. 1/2 teaspoon crushed red pepper flakes

  7. 2 tablespoons vegetable oil

  8. 1 teaspoon sesame oil

  9. 1 can (14 1/2 oz) Muir Glen® organic diced tomatoes, drained

  10. 1 stalk lemon grass, finely chopped

  11. 1 tablespoon fish sauce

  12. Hot cooked rice, if desired

  13. Chopped fresh cilantro, if desired

Instructions Jump to Ingredients ↑

  1. Remove fat from pork. Cut pork into 2-inch cubes. In blender, place onion, garlic, gingerroot, turmeric and red pepper. Cover; blend on medium-high speed about 1 minute, stopping blender frequently to scrape sides, until smooth.

  2. In 4-quart Dutch oven, heat oils over medium heat. Gradually and carefully pour blended mixture into oil (oil will spatter). Heat to boiling. Reduce heat; cover and simmer 15 minutes, stirring occasionally.

  3. Stir in pork, tomatoes, lemon grass and fish sauce. Heat to boiling. Reduce heat; cover and simmer about 1 hour 30 minutes, stirring occasionally, until pork is tender. Serve over rice; garnish with cilantro.


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