Coconut Pork and Cucumber Wrap

Servings: 4
Prep Time: 60 minutes


2 tablespoons canola oil

4 pounds pork (cushion meat)

1/2 teaspoon salt

1/2 teaspoon black pepper

1 cup pork broth

1/2 cup coconut milk

1 tablespoon fish sauce

2 cloves garlic

1/4 cup rice vinegar

1/4 cup granulated sugar

1/4 teaspoon salt

2 English cucumber (peeled and sliced into half moons)

1 shallots (thinly sliced)

1 serrano chiles (thinly sliced)

1 tablespoon cilantro (chopped)

1 cup water

3/4 cup peanut butter

1/2 cup soy sauce

3 tablespoons brown sugar

1 1/2 teaspoons granulated sugar

1/4 teaspoon nutmeg

1/4 teaspoon ginger

1 teaspoon cayenne pepper

1. Season pork with salt and pepper. Heat oil in a large pan over high heat. Add the pork in batches and sear on all sides for 4-5 minutes or until well browned. To a braising pan.

2. Add the pork broth, coconut milk, fish sauce, and garlic. Cover and place in a 300F oven for 3-4 hours or until the pork can be easily shredded.

3. Remove the meat from the braising liquid and shred, adding back in the liquid as need to keep moist. Hold hot for service.

4. Combine vinegar, sugar, and salt and stir until sugar is dissolved.

5. Stir in remaining ingredients and let marinate for at least 1 hour before serving.

6. Combine all ingredients in a bowl. Refrigerate for service.

Courtesy of the National Pork Board, Des Moines, Iowa.