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Pork & Red Skin Potatoes With Coconut Milk

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Ingredients Method

Ingredients
  

  • 2-3 pounds Boston butt (slice into thick cubes or cutlets)
  • 1/2 cup flour
  • sprinkles of; salt, black pepper, sage powder, dried basil
  • a pinch of cayenne pepper
  • 3 tbsp oil
  • 1 sm onion (chopped)
  • 3 cloves garlic (chopped)
  • 2 med red potatoes
  • 1 sm can of coconut milk
  • water (sm can of coconut milk size))
  • salt & pepper
  • juice of 1 kalamansi (or 1 wedge of lime/lemon)
  • chopped scallions for garnish

Method
 

  1. Slice the pork in chunky cubes. Not too big but not too small either.
  2. In a bowl, mix together flour and the sprinkles of salt, black pepper, sage powder, dried basil plus a pinch of cayenne pepper. Add the pork into the bowl. Toss by using your hands to coat the pork with the flour mixture.
  3. Heat up the oil in a wok or non-skillet pan. Put the pork into the pan to brown. Cook for about 5 minutes.
  4. While the meat is browning, chop up the onions, garlic, and cube the potatoes.
  5. Stir the pork to brown the other side. Cook for another 5 minutes or so.
  6. Transfer the pork into a clean bowl, set aside. Make sure to leave the grease in the pan.
  7. Using the same pan, saute’ garlic and onions. Scrape the flour bits to incorporate with the onions and garlic.
  8. Combine the coconut milk and water. Pour the mixture into the pan. Stir and stir.
  9. Season with salt and pepper. Let it boil slightly.
  10. Add the browned pork chunks. Stir everything together.
  11. Cover the pan to simmer slowly in medium heat for about 35 minutes. Stir it occasionally.
  12. Add the red skin potatoes. Stir and stir.
  13.  Squeeze in the juice of kalamansi(or lemon/lime) onto the pan. Then gently stir everything.
  14. Put the cover back to continue cooking until the potatoes are fork-tender. Stir only a couple of times. Fight the urge to stir more than that.