2T coconut oil
2 ½ pounds pork coppa or shoulder, in 4-6 large pieces
1 c shallots, julienne
3T ginger, julienne
¼ c coconut vinegar
6 kaffir lime leaves
1 c tomato puree, not paste
6 thai chilies, chopped finely
2 c chicken stock
2T Red Boat fish sauce 40N sea salt
Over medium high heat, melt coconut oil. Season coppa pieces on both sides with sea salt and sear in hot pan until golden. Flip and repeat on second side. Remove coppa from pan and place on a plate.
Drain all but 2T fat from pan and add shallots and ginger. Cook, stirring occasionally, until shallots are translucent. Add vinegar and, using a wooden spoon, scrape all caramelization from bottom of pan. When vinegar has almost totally reduced, add lime leaves, tomato puree, chilies, chicken stock and fish sauce. Season lightly with sea salt. Bring to a simmer.
Return pork to pot and cover with lid. Reduce heat to low and fill doufeu lid with ice. Drain melted ice and replace with fresh ice throughout cooking process, as often as needed. Braise pork until tender, about 2 ½-3 hours.
Shred pork into smaller pieces and serve with jasmine rice.