3 lbs. pork shoulder, cut into 1½ inch cubes
8 – 12 small whole shallots, peeled
2 tablespoons olive oil
2 tablespoons minced or pressed garlic
2 teaspoons ground turmeric
2 teaspoons grated fresh ginger
¼ - ½ teaspoon freshly grated black pepper
½ teaspoon ground cloves
3 – 4 Tablespoons roast red peppers, minced
½ cup rice wine vinegar
1 can, 13.5 oz., Lite Coconut Milk
1 cup fresh or frozen peas
¾ cup shredded cilantro
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.