Coconut-Chili Braised Pork with Pickled Red Onions

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-08 · Updated 2026-07-08

Pork shoulder slowly braised in a fragrant coconut and chili broth, topped with tangy pickled red onions for a balance of rich and bright flavors. This mexican-inspired pork ready in about 155 minutes pairs pork shoulder, cut into 2-inch cubes, coconut milk, stems removed dried guajillo chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs pork shoulder, cut into 2-inch cubes
• 1 1/2 cups coconut milk
• 4, stems removed dried guajillo chilies
• 5, minced garlic cloves
• 1 tbsp fresh ginger, grated
• 1 large, sliced white onion
• 3 tbsp vegetable oil
• 1/2 cup apple cider vinegar
• 1 medium, thinly sliced red onion
• 1 tbsp brown sugar
• 2 tsp salt
• 2 cups water
• 1/4 cup chopped for garnish fresh cilantro

Instructions

1. Step 1: Toast 4 dried guajillo chilies in a dry skillet over medium heat for 1-2 minutes until fragrant. Soak them in 1 cup hot water for 20 minutes until softened.
2. Step 2: In a blender, combine the soaked chilies with 1 1/2 cups coconut milk, 5 minced garlic cloves, 1 tbsp grated fresh ginger, and 1 tsp salt. Blend until smooth to create a chili-coconut braising sauce.
3. Step 3: Heat 3 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs pork shoulder cut into 2-inch cubes and brown on all sides for about 8 minutes.
4. Step 4: Add 1 large sliced white onion to the pot and sauté with the pork for 4 minutes until softened and translucent.
5. Step 5: Pour the chili-coconut sauce over the pork and onions, then add 2 cups water. Stir to combine, bring to a simmer, cover, and reduce heat to low. Braise gently for 2 hours until pork is tender and sauce thickens.
6. Step 6: Meanwhile, prepare quick pickled onions by combining 1/2 cup apple cider vinegar, 1 tbsp brown sugar, 1 tsp salt, and 1/2 cup water in a bowl. Stir until sugar dissolves, then add 1 medium thinly sliced red onion. Let sit at room temperature for at least 30 minutes.
7. Step 7: Serve the braised pork topped with pickled red onions and sprinkle with 1/4 cup chopped fresh cilantro for a bright contrast to the rich meat.