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
- Preheat the oven to 350º.
- Sear and brown the pork pieces over medium high heat in a large, deep oven-proof casserole pan. Remove the pan from the heat and the pork from the pan to a bowl and set aside. Do not clean or wipe the pan.
- Return the casserole pan to medium heat. Add the olive oil to the pan and mix with any remaining pork juices. Add the minced garlic and the shallots to the pan and sauté until the out layer of the shallot is transparent and the garlic is just beginning to turn golden.
- In a sealable jar, mix the turmeric, ginger, black pepper and cloves with the rice wine vinegar, seal and shake well.
- Pour the vinegar spice mixture into the shallots and garlic. Add the roasted red peppers and the coconut milk, stirring gently until well blended well. Cook for about 3 to 5 minutes.
- Add the pork and any collected juices to the spice, shallot and liquid mixture slowly, then stir and cover the pork pieces with the liquids. Bring all the ingredients to a simmer.
- Cover the casserole and place in the heated oven for approximately 1½ hours. Stir occasionally.
- When the pork is fork tender, remove the stew from the oven. Add the peas and ½ of the cilantro. Mix well and move to a serving dish if desired.
- Top with remaining cilantro. Serve with hot rice.