Vietnamese Braised Pork In Coconut Recipe

Name: Vietnamese Braised Pork In Coconut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons sugar; 3 tablespoons cold water; 1 (14 ounce) can coconut juice (See Note); 3 tablespoons vietnamese fish sauce (nuoc mam); 4 shallots, thinly sliced; 2 tablespoons chopped fresh ginger; 1/2 teaspoon Chinese five spice powder; 1/4 teaspoon black pepper; 4 hardboiled egg, peeled and cut into wedges; 1/2 lb pork shoulder, with some fat,cut into 1 inch cubes

Servings: persons

2 tablespoons sugar
3 tablespoons cold water
1 (14 ounce) can coconut juice (See Note)
3 tablespoons vietnamese fish sauce (nuoc mam)
4 shallots, thinly sliced
2 tablespoons chopped fresh ginger
1/2 teaspoon Chinese five spice powder
1/4 teaspoon black pepper
4 hardboiled egg, peeled and cut into wedges
1/2 lb pork shoulder, with some fat,cut into 1 inch cubes

1
In a clay pot or large saucepan, stir together the sugar and water.
2
Over low heat, cook until it's a golden color, 5 to 10 minutes; watch closely, since as soon as the color begins to change, the sugar mixture can darken very quickly and burn.
3
Remove from heat.
4
Carefully stir in the coconut juice and fish sauce-- there may be a little spattering.
5
Return to very low heat and stir until well blended, scraping up any caramelized pieces stuck to bottom of pan.
6
Stir in the pork.
7
Then stir in the shallots, ginger and five-spice powder.
8
Simmer, partially covered, until pork is very tender, about 2 hours, stirring from time to time and checking to make sure liquid is not simmering too hard.
9
When done, stir in the pepper.
10
To serve, bring the clay pot to the table and serve from that, or spoon the stew into bowls.
11
Garnish with the wedges of hard-cooked egg.
12
Note: Do not substitute coconut milk.

315

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 tablespoons sugar, 3 tablespoons cold water, 1 (14 ounce) can coconut juice (See Note), 3 tablespoons vietnamese fish sauce (nuoc mam), and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vietnamese Braised Pork In Coconut

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