Entree: Timor-Leste – Northern Culinary Region – Carne de Porco à Moda de Timor (Timorese-style braised pork in coconut milk with turmeric, garlic, and chilies)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) pork shoulder, trimmed and cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 tbsp (15 g) grated fresh ginger
- 1–2 red chilies, sliced (adjust to taste)
- 2 tsp (10 g) ground turmeric (or 1 tbsp (15 ml) fresh grated turmeric)
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) black pepper
- 2 tbsp (30 ml) vinegar (palm vinegar or white vinegar)
- 1 cup (240 ml) coconut milk
- 1/2 cup (120 ml) water or light broth
- 1 tbsp (15 g) palm sugar or brown sugar
- Fresh cilantro or sliced scallions for garnish

Show original ingredient measurements

- 2 lb (900 g) pork shoulder, trimmed and cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 tbsp (15 g) grated fresh ginger
- 1–2 red chilies, sliced (adjust to taste)
- 2 tsp (10 g) ground turmeric (or 1 tbsp fresh grated turmeric)
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) black pepper
- 2 tbsp (30 ml) vinegar (palm vinegar or white vinegar)
- 1 cup (240 ml) coconut milk
- 1/2 cup (120 ml) water or light broth
- 1 tbsp (15 g) palm sugar or brown sugar
- Fresh cilantro or sliced scallions for garnish

Instructions

1. Heat 2 tbsp (30 ml) vegetable oil in a heavy-bottomed pot over medium-high heat. Add the 2 lb (900 g) pork pieces and brown evenly in batches, then remove and set aside. In the same pot, add the sliced onion and cook until softened, about 5 minutes; add 4 cloves (minced) garlic, 1 tbsp (15 g) grated ginger, and 1–2 sliced red chilies and cook 1–2 minutes until fragrant. Stir in 2 tsp (10 g) ground turmeric and 1 tsp (5 g) ground coriander to bloom the spices.
2. Return the browned pork to the pot, add 2 tbsp (30 ml) vinegar, 1 cup (240 ml) coconut milk, 1/2 cup (120 ml) water or broth, and 1 tbsp (15 g) palm sugar. Bring to a gentle simmer, cover, and reduce heat to low; braise until pork is very tender, about 1 to 1 1/2 hours. Uncover and simmer a few minutes more to thicken the sauce if needed. Adjust salt and pepper to taste, garnish with fresh cilantro or scallions, and serve with steamed rice.