Member recipe

Aromatic Coconut Braised Pigs’ Cheeks with Lemongrass, Galangal and Kaffir Lime

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Cooking time

Prep: 10 minutes Cook: 2 hours

Skill level

More effort

Servings

Serves 2

Aromatic Thai style, low and slow braised pigs' cheek, perfect with an accompaniment of sticky rice

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Ingredients

  • 400g, pigs cheeks, excess skin and fat removed (if you’re not a fan of pigs cheeks any slow cook cut of beef is also delicious, for example ribs or shin)
  • 2 tablespoons Thai Taste lemongrass
  • 4 teaspoons Thai Taste kaffir lime leaves
  • 2 long red chillies, bruised in a pestle and mortar
  • 15g Thai shallots, peeled and whole (any small, sweet shallot will do)
  • 1 tablespoon Thai Taste galangal
  • 600-700ml Thai Taste coconut milk (enough to submerge the meat)
  • 20-25ml Thai Taste fish sauce
  • 1 heaped tablespoon Thai Taste palm sugar
  • 1 heaped tablespoon of Thai Taste tamarind paste
  • 2 tablespoons Thai Taste sweet basil
  • 50ml good olive oil
  • 1 tablespoon coarse sea salt
  • 10g coriander, picked and washed
  • 100g Thai Taste sticky rice

Method

  1. Begin by coating the meat in the olive oil and the coarse sea salt and mix well with your hands ensuring that all the meat gets a good coating of oil and salt.

  2. In a large oven proof tray add the meat, lemongrass, kaffir lime leaves, long red chillies, Thai shallots, two thirds of the julienne ginger, coconut cream, tamarind, fish sauce and the sugar then tightly wrap the tray in tin foil to protect the contents from direct heat of the oven, all ingredients should be completely submerged in the coconut cream.

  3. Next place this tray on the middle shelf in an oven that is pre-heated to 190 degrees centigrade and cook for 2 hours.

  4. Once the time has passed take the beef out and check that it is cooked correctly, you should be able to break up the piece of meat with a spoon as it is so tender. The trick to this dish is low and slow, let the heat of the oven do all the work and all you need to do is assemble all the ingredients into one tray.

  5. Once the meat is ready to come out taste the coconut broth to ensure that you are happy with the seasoning. It should be delicately sweet from the coconut cream and moreishly salty from the fish sauce, add a little more of either if you think necessary.

  6. Serve the stew in bowls topped with fresh coriander leaves, this is great served with Thai Taste sticky rice.

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