Ingredients
2
pounds pork boneless shoulder
1
large onion, finely chopped (1 cup)
5
garlic cloves, finely chopped
1
tablespoon finely chopped gingerroot
1
teaspoon ground turmeric
1/2
teaspoon crushed red pepper flakes
2
tablespoons vegetable oil
1
teaspoon sesame oil
1
can (14.5 oz) Muir Glen™ organic diced tomatoes, drained
1
stalk lemon grass, finely chopped
1
tablespoon fish sauce
Hot cooked rice, if desired
Chopped fresh cilantro, if desired
Preparation
Remove fat from pork. Cut pork into 2-inch cubes. In blender, place onion, garlic, gingerroot, turmeric and red pepper. Cover; blend on medium-high speed about 1 minute, stopping blender frequently to scrape sides, until smooth.
In 4-quart Dutch oven, heat oils over medium heat. Gradually and carefully pour blended mixture into oil (oil will spatter). Heat to boiling. Reduce heat; cover and simmer 15 minutes, stirring occasionally.
Stir in pork, tomatoes, lemon grass and fish sauce. Heat to boiling. Reduce heat; cover and simmer about 1 hour 30 minutes, stirring occasionally, until pork is tender. Serve over rice; garnish with cilantro.
