INGREDIENTS
1 1/2
lbs Pork shoulder
1/2 tsp
Shrimp paste
1
Fresno chile
1
Lime, wedges
2
Plump fresh lemongrass stalks
3
Shallots, chopped (3/4 cup), large
1/4 cup
Coconut milk, unsweetened
1/2 tsp
Black pepper, freshly ground
1 1/2 tsp
Fennel seeds, ground
1 tsp
Granulated sugar
1
Kosher salt
1 tbsp
Palm sugar or light brown sugar
1/2 tsp
Red pepper
1 tbsp
Vegetable oil
2
Brazil nuts or macadamia nuts