A surprising cousin of the Italian Roast Pork with Milk (page 400), similar in its preparation and results, completely different (but equally superb) in the eating. Because the pork is cut up and braised, it cooks more quickly. Use meat from the shoulder end. See page 500 for information on Asian fish sauces like nam pla. Serve this with Sticky Rice (page 508). Other cuts of meat you can use here: boneless chicken thighs.

　　

Ingredients

makes 4 to 6 servings

　　2 tablespoons corn, grapeseed, or other neutral oil

　　2 to 3 pounds boneless pork shoulder, cut into 2-inch chunks

　　Pinch of salt

　　1 teaspoon black pepper

　　1 tablespoon minced garlic

　　2 Thai or other small fresh chiles, stemmed, seeded, and minced

　　About 1 quart coconut milk, homemade (page 584) or canned

　　2 tablespoons nam pla

　　Chopped fresh cilantro leaves for garnish

　　

Step 1

Put the oil in a deep skillet or casserole with a lid and place it over medium-high heat. When the oil shimmers, add the meat. Brown it well on all sides, turning as necessary, about 10 minutes, perhaps longer. While the meat is browning, sprinkle it with salt and pepper.

　　

Step 2

Turn the heat to low and pour off all but a couple tablespoons of the fat. Add the garlic and chiles and cook, stirring, for about 30 seconds. Add the coconut milk and nam pla and raise the heat; bring to a boil, then turn the heat to low once again. Partially cover the pan and adjust the heat so the mixture simmers steadily. Cook for at least an hour, stirring every 15 minutes or so; do not let the bottom burn. If the mixture becomes too thick, add water, 1/2 cup or so at a time.

　　

Step 3

Cook until the meat is quite tender. If the sauce is a good consistency at this point, simply plate and serve. If it is too thick, add a little water and cook, stirring occasionally, until the mixture is creamy. Garnish with the cilantro and serve or cover and refrigerate for up to a day before reheating, adding a little more water to thin the stew if necessary.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.