This simple Thai-inspired peanut pork melts in the mouth! Made with peanut butter, spices and coconut milk, it’s easy and delicious!
- 1 tsp olive oil
- 1 kg diced pork shoulder
- 1 onion peeled and chopped
- 2 tbsp. ground coriander
- 1 tbsp. ground cumin
- 1 inch fresh ginger, grated
- 2 cloves garlic, grated
- 300 ml chicken/veg stock
- 400 ml can full-fat coconut milk
- 2 tbsp. peanut butter
- Juice of 1 lime
- 200 g tenderstem broccoli chopped into bite sized pieces
- 100 g beansprouts
- Thai jasmine rice
- Fresh coriander
- Chilli flakes
- Preheat the oven to 170C.
- Heat the oil in a large casserole pan on a high heat until hot. Add the pork, and brown on all sides – takes about 6-8 minutes.
- Turn down to a medium heat and add the onions. Cook for 5 minutes, moving around the pan regularly, until the onions soften.
- Add the coriander, cumin, ginger and garlic and stir.
- Add the stock, coconut milk and peanut butter. Stir and bring to a gentle simmer then place a lid on the pan and place in the oven to cook for 2 hours.
- Stir in the lime juice then add the broccoli and beansprouts. Stir and place back in the oven for 10 minutes.
- Remove from the oven and stir. Serve over rice, garnished with fresh coriander. Add some chopped fresh chillies and/or dried chilli flakes if you like a bit of heat.