Slow-Cooked Lemongrass Pork with Coconut Rice

Slow-Cooked Lemongrass Pork with Coconut Rice

Course: Entree, Main Course
Cuisine: Asian Fusion
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 6 servings
Author: Marvellina
Print Recipe

Ingredients

  • 2 large stalks of lemongrass
  • 3-4 lbs pork shoulder roast cut into 3-inch chunks
  • 4 shallots peeled and thinly sliced
  • 2 inch knob of ginger peeled and cut into 1/2-inch slices
  • 1 tsp Salt or more to taste
  • 4 cups yellow squash or pumpkin large chunks

Coconut rice:

  • 2 cups Jasmine or long grain white rice
  • 2 cups coconut milk
  • 5-6 fresh bay leaves, tear the edges slightly to release flavor if you are using dried bay leaves, double the amount
  • Small pinch of salt

Garnishes:

  • 2 stalks green onions thinly sliced
  • Small bunch of fresh cilantro leaves
  • 1/2 cup roasted peanuts (optional) you can roughly chop them
  • Chili flakes optional

Instructions

Cooking the pork (Allow 8 hours from the time you plan to serve this):

  • Trim off the skinny top and woody ends of the lemongrass. Cut the plump middle part of the stalks into about 4-inch length pieces. Use the side of the knife to lightly bruise the stalks. This will help to release flavor during cooking
  • Place the pork shoulder roast in the slow cooker followed by the lemongrass pieces, shallots, ginger, and salt. Use your clean hands to rub everything on the pork. Set the slow cooker on low and let it cook for the next 6 hours. After 6 hours, add the squash or pumpkin in and let it cook for another 2 hours. They will be soft at this point but not turning into a puree. Have a taste and season with more salt to your taste. Discard the lemongrass pieces

Cooking the rice (stove-top):

  • Rinse the rice in cold fresh water until the water runs clear. Drain off all excess water. I suggest using strainer if you have one, this will ensure all water is drained off 
  • Place the rice in a medium to large pot with tight-fitting lid. Pour in the coconut milk, add bay leaves and a pinch of salt. Bring the coconut milk to a gentle simmer and then cover and let the rice cook on low to medium heat for 15 minutes or until all the liquid is absorbed. Turn off the heat and let the rice sit covered for another 10 minutes. Uncover the lid and then fluff with a fork (and smell that amazing aroma at the same time)

Cooking the rice (in rice cooker):

  • Rinse the rice in cold fresh water until the water runs clear. Drain off all excess water. I suggest using strainer if you have one, this will ensure all water is drained off. Discard the bay leaves
  • Place all the ingredients for the coconut rice in the rice cooker. Give it a stir to mix everything and set your rice cooker to cook white rice or whatever setting in your rice cooker

Serving :

  • You can serve the pork in pieces or shred them with pork for pulled pork. It's up to you. Scoop some rice in a medium-size bowl and top with the pork and squash. Crush some roasted peanuts in for some contrast of texture (totally optional), sprinkle with some green onions, few sprigs of fresh cilantro leaves and serve with some chili flakes on the side if you like some heat. Enjoy!