Indochinese Pork

Unsweetened coconut is available at most health food stores or from online sources like Nutty Guys (www.nuttyguys.com).

Serves 6

Ingredients:

• 1 tablespoon peanut oil
• 2 ½ pounds boneless pork shoulder
• 2 tablespoons soy sauce
• 1 medium onion, peeled and diced
• 1 jalapeño, seeded and minced
• 2 cloves of garlic, peeled and minced
• 2 teaspoons curry powder
• ¼ teaspoon salt
• 1 teaspoon ground ginger
• ½ teaspoon ground cumin
• ⅛ teaspoon cayenne pepper
• 1 cup shredded unsweetened coconut
• ½ cup unsalted peanuts
• ½ cup plain yogurt

1. Add the oil to a large nonstick skillet and bring it to temperature over medium-high heat. Cut the pork into bite-sized pieces and add it along with the soy sauce to the skillet. Stir-fry the pork until it is browned on all sides. Add the onion, jalapeño, and garlic; sauté for 5 minutes or until the onion is soft and transparent.
2. Add the curry powder, salt, ginger, cumin, and cayenne to a bowl; stir to mix. Sprinkle the spice mixture over the meat mixture in the skillet. Stir-fry for 1 minute (being careful that the spices do not burn), and then transfer the pork mixture to the slow cooker. Cover and cook on low for 7 hours. Immediately before serving, stir in the coconut, peanuts, and yogurt.

Sweetened Coconut Fix

If the only coconut you have available is sweetened, you can use it in the Indonesian Pork recipe if you rinse it first (to lessen its sugar content). Put the coconut in a fine-mesh strainer and rinse well with hot water; pat the coconut dry with paper towels before using.