Lemongrass and Coconut Cream Braised Pork Shoulder

Prep Pat 450g pork shoulder chunks dry with paper towel. Season all over with 0.75 tsp salt and 0.25 tsp black pepper. Finely slice 2 lemongrass stalks (white parts only). Finely grate 3 garlic cloves and 15g ginger. Measure 400ml coconut cream, 150ml chicken stock, 2 tbsp fish sauce, 1 tbsp palm sugar, and 1 tbsp lime juice.

Sear Heat 1.5 tbsp neutral oil in a heavy saucepan over high heat until shimmering. Working in batches, sear pork 2–3 minutes per side until deeply browned. Do not crowd the pan. Remove and set aside on a plate.

Bloom Reduce heat to medium. Add lemongrass, garlic, and ginger to the pan. Stir constantly 1–2 minutes until softened and fragrant, scraping up any browned bits.

Braise Pour in coconut cream, stock, fish sauce, and palm sugar. Stir to combine and bring to a gentle simmer over medium heat. Return pork to the pan; liquid should just cover the meat. Cover and braise over lowest heat 1 hour 15 minutes to 1 hour 30 minutes until pork is completely tender when pierced with a fork.

Reduce Uncover the pan and simmer over medium heat 5–8 minutes, stirring occasionally, until the sauce reduces to a silky coating consistency that clings to the meat. Stir in lime juice, taste, and adjust seasoning with extra fish sauce if needed.

Plate Divide steamed jasmine rice between two bowls. Spoon pork and sauce over the rice. Top with fresh coriander, sliced red chilli, and lime wedges. Serve immediately.