Pork Casserole

[Ingredients]

• 500g pork shoulder / tenderloin - cut into pieces, rubbed with 1tbsp baking soda to tenderise, rinse off after 30mins

• 8 shallots - peeled and sliced, fried till golden brown, reserve oil

• 1 entire garlic bulb - peeled and chopped

• 2 cilantro root - chopped

• 1cm ginger - peeled and chopped

• 2 lemongrass - outer layers removed and thinly sliced

• 3 shallots - peeled and sliced

• 1tbsp fish sauce

• Salt, pepper and sugar

• Juice of 1 lime or 4 calamansi

• 2 kaffir lime leaves - julienned

• 1tbsp butter + 1tbsp flour

• 100ml coconut milk

• 150ml stock
  

• 10 button mushrooms - halved

• 1 carrot - peeled and cut into pieces

• 1 zucchini - cut into pieces

• 1/4 pumpkin - peeled and cut into pieces
  

[Steps]

1. Season rinsed pork with salt and pepper.

2. Blend half the chopped garlic, (raw) shallots, ginger, cilantro, lemongrass and some salt together into a smooth paste. Add to pork and let marinate for 30mins.

3. Using the reserved shallot oil, pan fry pork till golden. Remove from pan.

4. Add mushrooms to the pan and cook till browned. Add in remaining garlic and vegetables.

5. Add in butter and flour, mix well till it thickens. Followed by coconut milk and stock, bring to a simmer.

6. Add pork, fried shallots and fish sauce in, adjust seasoning. Allow to simmer for 10mins, till vegetables are slightly soft.

7. Lastly, add in lime / calamansi juice. Mix well, remove from heat and sprinkle lime leaves over.
   

Adapted from: https://www.instagram.com/p/CCV2pgHJWQ-/?igshid=nie92shyp7si