Braised Coconut Chipotle Pork from the 'Food Truck Road Trip' Cookbook

This insanely delicious braised pork hails from the recipe rolodex of the Eat Fuki food truck in San Francisco. It’s just one of many dishes I’ve been drooling over in the new cookbook, Food Truck Road Trip. 

The authors did their due diligence when conducting research for their book. I mean how many people can boast eating at 63 food trucks in two and a half weeks? Kudos to them - that’s true professionalism and it shows. The book is filled with recipe after recipe, which are now on my "must-cook" list. Pad thai tacos and bacon-wrapped Hawaiian teriyaki dogs are what’s for dinner in my near future. 

This book is filled with beautiful pictures and charming stories of chefs who gave up the comforts of a restaurant kitchen to live the dream. When you strip dining of all its candlelight, service, and decor, you're left with just the food and the person who cooked it. The food truck experience somehow feels a bit more personal and authentic, and this book does a wonderful job conveying that sentiment.  

Braised Coconut Chipotle Pork Shoulder with Carrot Slaw

EAT FUKI—ALEX MEISELS, SEABROOK GUBBINS, AND CHEF CRAIG PETERSON— SAN FRANCISCO, CA

From Food Truck Road Trip by Kim Pham, Philip Shen, Terri Phillips & printed with permission of Page St. Publishing

(SERVES 4)

Braised pork ingredients:

  • 1 lb (454g) pork shoulder
  • 1 clove garlic, minced
  • 1 tsp salt
  • 2 tbsp (26ml) vegetable oil
  • 1 to 2 (14-oz [392g]) cans coconut milk
  • 2 tsp (10ml) fish sauce
  • Sauce from 3-oz (84g) can chipotle in adobo

Carrot slaw ingredients:

  • 1⁄4 tsp sugar
  • 1⁄2 tsp caraway seed
  • 1⁄4 tsp cumin seed
  • 2 tbsp (30ml) olive oil
  • 1⁄2 tsp sweet paprika
  • 1 tsp lemon juice
  • Pinch of cayenne pepper 
  • 2 large carrots, shredded 
  • Salt and pepper to taste
  • 2 tbsp (5g) cilantro, for garnish 
  • Quinoa, rice, or noodles for serving

To make the pork, cut the pork shoulder into 1⁄2-inch (1.3cm) cubes. In a bowl, mix the pork with the garlic and salt. In a skillet or large pan, heat the oil over medium heat and add the pork. Cook for 3 to 4 minutes, until brown. Transfer the pork to a pot and add enough of the coconut milk to cover. Add the fish sauce and chipotle sauce. Bring the mixture to a slow boil and reduce the heat to a simmer. Cook for 1 to 1 1⁄2 hours, until the pork is tender.

To make the carrot slaw, in a bowl, whisk together the sugar, caraway seed, cumin seed, olive oil, sweet paprika, lemon juice and cayenne pepper. Add the shredded carrots and stir thoroughly; add salt and pepper to taste. When the pork is done cooking, garnish with the cilantro. Serve over quinoa or rice with a side of carrot slaw.