Braised Pork & Coconut Soup

Braised Pork & Coconut Soup, adapted from Stephanie Izard's cookbook, Girl in the Kitchen. Saw her interviewed by Jon Stewart on The Daily Show. By the way, (Jon Stewart has stew in his name.)

Modifications.

1. Used mini beef cubes instead on a hunk of pork shoulder.
2. Used less wine and more tomatoes.
3. Did not use the fennel...used star anise and lemon grass.
4. Used basil instead of cilantro.
5. Less coconut milk...just about a half a can.

Prepared this in my new Le Creuset covered pan. Very easy recipe and had great flavors. I'd like to try it with pork sometime. Everyone loved it.

2-05-12  Tried the recipe again, this time I am using a pork shoulder, boneless though. Did not marinate the meat. Added galangal, star anise and lemon grass. Did not use the chicken broth, used water instead. Used less onion.

The method is to brown the meat and star anise, add onion, garlic, and brown sugar and cook a few minutes until rich. Add wine, galangal and lemon grass cook down ... add peanut butter, fish sauce and chili paste, (which has been warmed and stirred together into a paste). Add tomatoes, put meat in the pot with enough water to braise the meat. Bring it to a boil, cover and place in a 200 degree oven for 3 hours.