Cuisine
Time
45min mins
Servings
2 people
500g pork shoulder / neck, sliced thinly
Base Ingredients
10 Thai shallots soaked and finely sliced (keep the soaking water)
½ thumb sized piece galangal / ginger sliced
3 cloves garlic, finely chopped
Pinch Rajah white pepper
2 tbsp coriander seeds
1 large red chilli, finely sliced
The Braising Liquid
200ml coconut water
100ml chicken stock
150ml Monsoon Valley Rosé Wine (optional)
4-5 tbsp soft brown sugar or palm sugar
1-2 tbsp fish sauce
Cover the base of a wok with oil and bring it up to a medium heat. Add the coriander seeds and allow to toast for a few seconds before adding the rest of the base ingredients. Add the pork and seer for 4-5 mins. Then remove the meat from the wok (as best you can without removing the base ingredients).
