Lemongrass Pork (Milk Braised)
This Lemongrass Milk Braised Pork recipe is made with Southeast Asian flavors of lemongrass, tamarind, and shallots. It has a creamy sauce that melts in your mouth!
Ingredients
- 2.5 - 3 lb. pork shoulder, cut into 6 large pieces, fat cap removed (excess fat)
- Salt to season
- 1 Tbsp. neutral oil: you can use canola, vegetable or avocado oil
- 1 large stalk lemongrass, about 3-4 Tbsp., outer layers removed, minced
- 1 ½ Tbsp. ginger, minced
- 3-4 large shallots, quartered
- ¼ cup plus 2 Tbsp. tamarind paste, unsweetened
- 3 ½ Tbsp. honey
- 3 Tbsp. fish sauce
- 1 Tbsp. dark soy sauce
- 1 ¼ cups whole milk
Instructions
- At least 2 hours before cooking, season the pork with salt on every side and refrigerate for 1 hour. Before searing, let the meat sit out for 1 hour.
- Preheat oven to 325 degrees.
- In a braising pan, add the oil over medium-high heat. Once shimmery and hot, add the pork pieces in a single layer and brown, 3-4 minutes per side. Remove from the pan and lower the heat to medium. Add the lemongrass, ginger, and shallots and cook for 5 minutes, then add the tamarind paste, honey, fish sauce, and soy sauce. Cook 3-4 minutes, then add the milk and a generous pinch of salt. Add the browned pork back to the dish and cover.
- Place in the oven and bake for 2 ½ - 3 hours until fork-tender. Skim off most of the excess fat before shredding and serving hot with rice and veggies.
- Also optional to serve pork in bowls, but it’s also great in tacos, burritos, sandwiches, and wraps, or on a soft bun.