Add the stock, coconut milk, peanut butter, and fish sauce. Stir and bring to a gentle simmer.
300 ml (1 ¼ cups) chicken/veg stock, 400 ml (14 oz) can full-fat coconut milk, 2 heaped tbsp peanut butter, 2 tbsp fish sauce
Then place a lid on the pan and place in the oven to cook for 90 minutes to 2 hours until the pork falls apart tender. NOTE: Check a couple of times in the last hour, if it's looking a little dry then you can stir in a splash of water.
Once the pork is tender, remove from the oven and stir in the lime juice, then add the beansprouts.
juice of 1 lime, 100 g (1 cup) beansprouts
Stir and place back in the oven for 10 minutes.
Remove from the oven and stir. Serve over boiled rice, garnished with fresh coriander. Add some chopped fresh chillies and/or dried chilli flakes if you like a bit of heat.
boiled rice, fresh coriander, green chillies, chili flakes, steamed tenderstem broccoli
Notes
Nutritional information is approx per serving, based on this recipe serving 6, without the serving suggestion of rice, coriander and chilli.