Take 1 can (13.5 oz) of coconut cream and refrigerate overnight to separate solid coconut cream from liquid coconut milk. Separate the coconut cream (about 1 cup of solid coconut cream) from the liquid coconut milk. Add 2 cups of low-sodium chicken stock to the liquid coconut milk and mix it together to combine. Set these aside.

Take 4 lbs. of boneless pork butt roast, and cut into 1.5" pieces. If you're cutting a whole pork butt roast, pull apart the roast at its major seams, which are delineated by lines of fat and silver skin. Then use a knife to cut it into 1.5" pieces. Season well with salt and freshly ground black pepper. Set aside.

Take 1 stalk of lemongrass and trim the top so you're only left with the bottom 5 inches of the stalk. Lightly smash the stalk with the back of a heavy metal knife. This will help release the flavor from the stalk. Peel off the outer layer.

Take a big pot and heat over medium-high heat. Add in 1 tbsp of vegetable oil and let it get very hot. When the oil is shimmering, almost smoking, add in half the cubes of pork, and brown the pieces on all sides. Should take about 5 minutes. Remove the pork pieces from the pot and set them aside. Add another 1 tbsp of vegetable oil, and heat until just smoking. Brown the remaining half of the pork pieces in the same way, about 5 minutes total. Remove the second half of the pork pieces from the pot and set them aside.

Let the fat left in the pot get hot again (shimmering, almost smoking), then add in 2 yellow onions, diced, 10 cloves of garlic, finely minced, 2 tbsp finely minced ginger, and 1/2 tsp of red chili flakes. Sauté this till the onions are browned and translucent, about 8 to 10 minutes.

Add in 1/3 cup of all-purpose flour, mix it in and cook for 1 minute.

Add the browned pork pieces back into the pot together with any accumulated juices. Then add in the bruised stalk of lemongrass from before, 2 tbsp of soy sauce, and the mixture of liquid coconut milk diluted with low-sodium chicken stock from earlier. Stir to combine.

Let the liquid come to a boil. While waiting for it to come to a boil, scrape the bottom while mixing to make sure nothing is sticking to the bottom of the pot. When it starts to boil, turn down to the low heat, cover with a lid, and simmer for 2 hours.

While the pork is simmering for 2 hours on low heat, slice a total of 6 mini red bell peppers into rings. Set aside 2 mini bell pepper's worth of slices as garnish, and 4 mini bell pepper's worth of slices to add to the stew. Prep 3 stalks of scallions, using only the green parts, and chop finely to use as garnish.

After 2 hours of simmering on low heat, the pork should be very tender. Discard the lemongrass. Stir in the reserved solid coconut cream and 4 mini red bell peppers' worth of sliced rings. Turn up to medium-low heat, let it come to a boil, and continue to simmer for another 5 minutes.

Turn off the heat and serve over freshly steamed jasmine rice. Garnish with the remaining slices of mini bell peppers and chopped scallions. Enjoy!