Ingredients

Instructions

  1. Combine the molasses, soy sauce, chili sauce, coriander, cumin, ginger and garlic salt in a plastic zipper bag; add the pork, rubbing the spices and sauces into the meat, and marinate in the refrigerator overnight or up to 1-1/2 days.
  2. Heat oil and saute the pork slowly (this may take a couple of batches) until nicely browned.
  3. Remove pork and set aside, then saute onion in the pan drippings.
  4. Return pork to the pan, add the coconut milk and slowly simmer, covered, until pork is fully cooked and tender with no trace of pink; the longer the better for more flavor (around an hour).
  5. Season to taste (adding more chili sauce if you like a hotter dish). Serve with rice and garnish with shredded carrots, celery and onion if you like.