Chop the pork shoulder into large chunks (around 2 inches). Mince the garlic and ginger, slice the shallots, and bruise the lemongrass stalks by hitting them with the back of a knife.

Prepare the ingredients

In a bowl, combine the fish sauce, brown sugar, and coconut milk. Stir well until the sugar is dissolved.

Mix the sauce

In a large pot or Dutch oven, heat some oil over medium-high heat. Add the pork chunks in batches and sear them until browned on all sides. Remove the pork and set aside.

Sear the pork

In the same pot, add the minced garlic, shallots, ginger, and bruised lemongrass. Sauté for about 3-4 minutes until fragrant.

Cook the aromatics

Return the seared pork to the pot. Add the prepared sauce mixture, star anise, cinnamon stick, and black peppercorns. Pour in the water and bring to a boil.

Combine and simmer

Reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the pork is tender and the flavors have melded.

Braised cooking

Once cooked, taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro and lime wedges on the side.

Garnish and serve

Pork shoulder

Coconut milk

Fish sauce

Brown sugar

Water

Garlic

Shallots

Ginger

Lemongrass

Star anise

Cinnamon stick

Black peppercorns

Fresh cilantro

Lime

Thom khem

Make Thom Khem Recipe in just 2h . Braised pork stew

Thom Khem Recipe

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