INGREDIENTS
4
lbs Pork shoulder, boneless
2 cloves
Garlic
1 cup
Shallots
2
Thai chilies
3/4 cup
Fish sauce
1
Kosher salt and freshly ground black pepper
8 oz
Palm sugar
3 tbsp
Canola or another neutral oil
3 cups
Coconut water
1
(2-inch-by-1-inch) piece fresh ginger, peeled and julienned