Coconut Milk-Braised Pork with Lemongrass and Ginger
Succulent pork chunks braised slowly in creamy coconut milk infused with lemongrass and ginger, delivering fragrant Filipino flavors. This filipino-inspired pork ready in about 105 minutes pairs pork shoulder, cut into 1-inch cubes, coconut milk, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 1-inch cubes
- 2 cups coconut milk
- 2 stalks lemongrass stalks, bruised and cut into 3-inch pieces
- 1 inch piece fresh ginger, peeled and sliced
- 4 cloves garlic cloves, minced
- 1 medium onion, sliced
- 3 tbsp fish sauce
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 1 cup water
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 4 minced garlic cloves and 1 sliced medium onion, sauté for 3-4 minutes until the onion is translucent and garlic fragrant.
- Step 2: Add 2 lbs pork shoulder cut into 1-inch cubes. Brown the pork on all sides for about 6-8 minutes, stirring occasionally.
- Step 3: Pour in 2 cups coconut milk and 1 cup water. Add 2 bruised lemongrass stalks and 1 inch sliced fresh ginger. Stir to combine.
- Step 4: Season with 3 tbsp fish sauce and 1/2 tsp black pepper. Bring to a gentle boil, then reduce heat to low and cover.
- Step 5: Simmer gently for 1 to 1.5 hours, stirring occasionally, until the pork is tender and the sauce has thickened and become creamy. Remove lemongrass and ginger pieces before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut Milk-Braised Pork with Lemongrass and Ginger take to make?
Total time is about 105 minutes (15 min prep + 90 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut Milk-Braised Pork with Lemongrass and Ginger?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut milk from drying out.
Can I substitute ingredients in Coconut Milk-Braised Pork with Lemongrass and Ginger?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut Milk-Braised Pork with Lemongrass and Ginger for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Coconut Milk-Braised Pork with Lemongrass and Ginger?
Filipino pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
