2 1/2 lb pork shoulder, cut into 1″ cubes
1 can coconut milk, plus 1/2 cup water
2 to 3 serrano chilies (if you like to really notice the heat, I’d add 3 or more)
3 garlic cloves
1 lemongrass stalk, chopped
Juice and zest of 1 lime
1 mango, diced cilantro, for garnish |
Add the garlic, lemongrass, lime juice, lime zest and serrano chilies to a food processor, and combine until minced and the mixture resembles a paste. In a large pan, heat some oil and brown the pork chunks in batches. Add to the crock pot as they are finished. Add the coconut milk, water and herb paste to the pan and cook, stirring and scraping up the pork bits. Pour sauce into the crock pot. Set to low and cook for 7 to 8 hours.
When pork is done, remove the meat from the sauce and keep warm. Strain the sauce and skim off any fat. Pour sauce into a shallow pan. Puree about 3/4 of the diced mango and reserve the remaining. Add the mango puree to the sauce and cook, over medium high heat, until thickened, stirring occasionally; about 10 minutes.
Serve with rice and black beans, if desired. Sprinkle the remaining diced mango on top. Add the pork and drizzle the sauce over the dish. Sprinkle with chopped cilantro. |