Entree: Papua New Guinea – Southern Culinary Region – Pork and Yam (Braised pork with starchy yams simmered in coconut milk and local aromatics)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 2 lb (900 g) pork shoulder, trimmed and cut into 1.5-inch (4 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, about 8 oz (225 g), sliced
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 stalk lemongrass, bruised and cut into 2-inch (5 cm) pieces
- 1 red chili, seeded and sliced
- 1 tsp (2 g) ground turmeric
- 14 oz (400 ml) coconut milk
- 1 cup (240 ml) water
- 2 medium yams, about 1.5 lb (700 g) total, peeled and cut into 1-inch (2.5 cm) chunks
- 1 tbsp (15 ml) fish sauce or salt, to taste
- 1 tbsp (15 g) brown sugar or palm sugar
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped cilantro or local fresh herb for garnish
- Lime wedges for serving

Instructions

1. Heat the oil in a large heavy pot over medium-high heat. Season the pork pieces with salt and pepper and brown in batches until well seared on all sides; transfer to a plate.
2. Reduce heat to medium, add the onion and cook until soft, about 5 minutes. Add garlic, grated ginger, turmeric, lemongrass and sliced chili; cook 1–2 minutes until fragrant.
3. Return the pork to the pot, pour in the coconut milk and 1 cup (240 ml) water, stir to combine and bring to a gentle simmer. Skim any foam from the surface.
4. Cover and simmer gently for 45 minutes to 1 hour, until pork is nearly tender.
5. Add the yam chunks, fish sauce (or salt) and brown sugar. Continue simmering, uncovered, for 20–30 minutes until yams are soft and the sauce has thickened to a saucy consistency. Adjust salt and pepper.
6. Remove lemongrass pieces. Stir in half the chopped cilantro, then transfer to a serving dish. Garnish with remaining cilantro and lime wedges. Serve hot with steamed rice or boiled root vegetables.