Thai-Style Lemongrass Braised Pork
Preparation time: 60-90 minutes | Serves: 2-4 people
This recipe is loosely inspired by a dish I had at a famous Thai restaurant in Sydney called Pork Fat. Gloriously tender pork knuckles were cooked in a tear inducing sauce, spooned over sticky rice. While the chilli in the dish left us panting, we couldn’t stop reaching for it until every sliver of sauce was wiped from the place.
My version of this recipe combines more accessible pork shoulder with aromatic lemongrass, coconut milk and other Thai herbs and spices for a flavourful, well balanced curry.
The trick with the curry base is to use the coconut milk while cooking the pork - the fat from the coconut separates slightly, but what remains is a light and fragrant gravy which has a delicate sweetness instead of a strong coconut flavour.
Ingredients for Thai-style Lemongrass Braised Pork -
While the ingredients for this lemongrass pork curry are simple, the aromatic ingredients really bring it together. Pork shoulder is slow-cooked with whole lemongrass, kaffir lime leaves, fresh turmeric, ginger and garlic. Fish sauce adds a salty, umami flavour and coconut milk a balanced, nuanced richness and delicate sweetness that pairs well with the fatty pork. a
What cut of meat do I use for this recipe?
I’ve chosen pork shoulder for its combination of fat and leaner meat which creates a great mix of textures and helps enrich the curry.
This braised pork curry will deepen and develop in flavour over a few days, so plan ahead and make a big batch over the weekend to eat during the week. As always, you’ll find swaps, storage and tricks in my recipe notes below.
Ingredients
1 kg pork shoulder, cut into large cubes
1-2 tsps. neutral oil
2 tsps. fresh turmeric, grated (or 1 heaped tsp ground turmeric)
Thumb size piece ginger, sliced into crescent shapes
1 large lemongrass stalk, cut into quarters
4-5 large garlic cloves, crushed
4-5 kaffir lime leaves
1 red chilli (I use birds eye)
1/2 tbsp. fish sauce
1 cup water
2 tsps. brown/ palm sugar
400 mls (1 can) light coconut milk
Salt, according to taste
Method
Heat oil in a heavy-bottomed Dutch oven or large pot over medium heat.
Add grated turmeric and crushed garlic. Sauté for 30 seconds until fragrant. Add ginger slices and cook for another minute.
Add pork cubes to the pot and increase heat to medium-high. Brown the pork on all sides (about 5-6 minutes total).
Pour in coconut milk, stirring to scrape up any browned bits, then the lemongrass pieces, kaffir lime leaves, and slit chilies,
Pour in 1 cup of water, fish sauce, and palm sugar. Bring to a gentle boil, then reduce heat to low.
Cover the pot and simmer on low heat for an 1.5 hours.
Check every 20 minutes, stirring gently and adding more liquid if needed. The pork is done when it falls apart with a spoon.
Remove lid and let the sauce reduce for 10-15 minutes if too thin. Taste and adjust seasoning with salt, fish sauce, or sugar.
Serve hot with jasmine rice, garnished with fresh red chillies and a wedge of lime if desired/
Swaps, Serves & Storage
How do I make this recipe without a pressure cooker?
A pressure cooker is the easiest way to make this recipe as you’ll get perfectly cooked, spoonable pork in half the time. Follow the initial steps using a pressure cooker instead of the Dutch oven. When the coconut milk, water and fish sauce/ sugar have been added, close the lid and pressure cook for 3-4 whistles. Simmer uncovered once the pressure is released and adjust seasoning.Can I make this dish with any other cut of pork?
I would highly recommend using pork shoulder, however if you’re unable to find it, you can substitute with pork loin which is much leaner so reduce the cooking time by half. Beef chuck steak or chicken thighs are also a good alternative, however expect the curry to be richer and heavier. Adjust cooking time accordingly.Can I use dried, ground turmeric instead of fresh turmeric?
Definitely! While the fresh turmeric adds a deep earthiness to the base of the curry, ground turmeric will work just as well. I would recommend using 1 heaped tsp. as dried turmeric is more concentrated.What can I use instead of kaffir lime leaves?
Use the zest of two fresh limes instead of the kaffir lime leaves.What can I use instead of fresh lemongrass?
Swap with 1/2 tbsp. lemongrass paste.What do I serve with this lemongrass pork?
Enjoy this pork with white, sticky rice like jasmine rice. I’ve also served it with basmati rice, and while it’s not authentic, it tastes just as good.How long can I store this coconut braised pork?
The curry will keep well in an air tight container in the fridge for up to 5 days.
