Spicy Pork with Lemon Grass and Coconut
Dive into the bold and aromatic flavors of this Spicy Pork with Lemongrass and Coconut recipe, a Southeast Asian-inspired dish that’s as comforting as it is vibrant. Tender pork shoulder is simmered in rich, creamy coconut milk, infused with the fresh, citrusy zing of lemongrass and the fiery kick of red chilies. Enhanced by fragrant shallots, garlic, and ginger, this one-pan wonder achieves a perfect balance of savory, sweet, and spicy with the addition of fish sauce, lime leaves, and a touch of brown sugar. Ready in just one hour, it’s an effortless yet impressive option for weeknight dinners or entertaining guests. Serve it over warm jasmine rice, and garnish with fresh cilantro for a burst of herbaceous freshness. This recipe is a must-try for lovers of spicy coconut curries—both indulgent and unforgettable.
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Recipe Information
Ingredients
- 500 grams pork shoulder
- 2 stalks lemongrass stalks
- 3 pieces red chilies
- 400 ml coconut milk
- 4 pieces shallots
- 3 cloves garlic cloves
- 1 tablespoon ginger
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons vegetable oil
- 3 pieces lime leaves (optional)
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 2 tablespoons fresh cilantro (for garnish)
Instructions
Cut the pork shoulder into bite-sized cubes and set aside.
Peel the outer tough layers of the lemongrass stalks and finely mince the tender inner parts.
Finely chop the red chilies, shallots, garlic, and grate the ginger.
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the minced lemongrass, chopped chilies, shallots, garlic, and ginger. Sauté for 2-3 minutes until fragrant.
Increase the heat to medium-high and add the pork cubes. Cook for 5-7 minutes, stirring occasionally, until the pork is browned on all sides.
Stir in the fish sauce, brown sugar, salt, and pepper. Cook for another minute to coat the pork with the seasonings.
Pour in the coconut milk and add the lime leaves if using. Stir to combine.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and cook for 25-30 minutes, stirring occasionally, until the pork is tender and the sauce has thickened slightly.
Taste and adjust seasoning with more salt or fish sauce if needed.
Remove from heat and garnish with fresh cilantro before serving.
Serve hot with steamed jasmine rice or your favorite side.
Nutrition Facts
Calories |
1718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.7 g | 111% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 5319 mg | 231% | |
| Total Carbohydrate | 105.0 g | 38% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 48.2 g | ||
| Protein | 125.8 g | 252% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3779 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
