Braised Pork Shank in Coconut Juice Recipe

Name: Braised Pork Shank in Coconut Juice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 to 6 chicken or duck eggs or 12 quail eggs; Water to cook eggs, plus 1/4 cup water for caramel; 1/3 cup sugar; 3 cups young coconut juice (if using fish sauce); 1/2 cup fish sauce or thin soy sauce; 2 (2-pound) pork shanks, bone in and with rind; 5 scallions, trimmed, halved, and white bulbs lightly crushed; 3 large cloves garlic, peeled and lightly crushed; 3 or more dried red chilies; 5 star anise; 1/2 teaspoon five-spice powder

Servings: persons

4 to 6 chicken or duck eggs or 12 quail eggs
Water to cook eggs, plus 1/4 cup water for caramel
1/3 cup sugar
3 cups young coconut juice (if using fish sauce)
1/2 cup fish sauce or thin soy sauce
2 (2-pound) pork shanks, bone in and with rind
5 scallions, trimmed, halved, and white bulbs lightly crushed
3 large cloves garlic, peeled and lightly crushed
3 or more dried red chilies
5 star anise
1/2 teaspoon five-spice powder

1
Gently place the eggs in a pot and just cover with water.
2
Bring to a gentle simmer over medium-low heat and cook until soft-boiled, about 5 minutes (about 2 minutes for quail eggs.)
3
Rinse under cold water and allow to cool completely.
4
Carefully shell the eggs intact.
5
Make a caramel by combining the sugar and 1/4 cup water in a heavy-bottomed pot over medium heat.
6
When the sugar is melted and turns a rich gold, about 8 minutes, remove the pot from the heat and stir in the coconut juice and fish sauce (or 3 cups water and the soy sauce.)
7
Reduce the heat to low and stir until the sauce is completely smooth.
8
Add the pork shanks, turning them to coat evenly on all sides.
9
Add the scallions, ginger, garlic, chilies, star anise, and five-spice powder, and simmer, covered, turning shanks occasionally, until the meat is fork tender, about 4 hours.
10
With a ladle, skim off the fat and add the eggs.
11
Continue simmering, ladling sauce over the eggs occasionally, until the eggs turn golden and cooked through, about 5 minutes.

478

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 to 6 chicken or duck eggs or 12 quail eggs, Water to cook eggs, plus 1/4 cup water for caramel, 1/3 cup sugar, 3 cups young coconut juice (if using fish sauce), and more.

Yes, Braised Pork Shank in Coconut Juice falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Braised Pork Shank in Coconut Juice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions