How to Make Vietnamese Braised Pork with Coconut
This braised pork with coconut dish is fragrant with the sweet aroma of coconut water. The pork is tender with a glossy brown color, while the coconut meat adds a delightful crunch. It’s a popular dish to enjoy with rice. Check out Cookbeo's detailed guide on how to make this dish below.
Ingredients
- 650g pork belly
- 120g sliced coconut meat
- 230g shredded coconut
- 250ml fresh coconut water
- 3-4 shallots
- Fresh chili
- Green onions
- Coarse salt
- Seasonings: fish sauce, caramelized sugar sauce, seasoning powder, MSG, ground pepper, soy sauce
Ingredient Notes
- For this dish, Cookbeo usually uses pork belly. Choose a whole cut with connected layers of fat and meat, making it easier to slice and ensuring a balanced fat-to-lean ratio, which makes the dish less greasy.
Instructions
Prepare the pork
Rub the pork with coarse salt to clean it, then rinse and drain. Slice the pork into 2cm-thick rectangular pieces, not as large as when making braised pork belly.
Marinate the pork with:
- 2 teaspoons seasoning powder
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1/2 teaspoon MSG
- 1 teaspoon ground pepper
- 2 tablespoons caramelized sugar sauce
- 1 tablespoon cooking oil
Mix well and let the pork absorb the seasoning for about 15-20 minutes.
Prepare the coconut and other ingredients
Thinly slice the coconut meat to braise with the pork.
Blend the shredded coconut with 350ml of warm water until smooth, then strain through a sieve to extract the coconut milk. This fresh coconut milk will add richness and thickness to the braising sauce. If you don’t have time, you can use bottled coconut milk, but freshly made coconut milk has a lighter, more fragrant flavor.
Pound shallots and chili peppers together, and use a portion of this mixture to marinate the pork. Reserve the rest for sautéing later.
Cut the green onions into 2-3cm pieces. If the white part is large, slice it thinly.
How to braise the pork with coconut
Heat 2-3 tablespoons of oil in a pan or pot, then sauté the shallot and chili mixture until fragrant.
Add the pork and stir-fry over high heat. The goal is to sear the meat so it firms up and caramelizes slightly, preventing it from breaking apart during the long braising process.
Once the pork is seared, add the sliced coconut meat and stir well.
Next, pour in the fresh coconut milk, lower the heat, and let it simmer. If you are using bottled coconut milk, add it toward the end of cooking instead of at this stage. Cook for about 25 minutes to allow the flavors to fully penetrate the meat. This is the secret to achieving a deliciously fragrant pork dish.
After 25 minutes of simmering, the coconut milk should have thickened. Now, add the fresh coconut water and continue to braise the pork over low heat.
When braising pork with coconut, always use low heat. High heat will cause the coconut’s richness and aroma to evaporate before it can fully infuse the pork, and it may also cause the sauce to separate.
After another 25 minutes, the braising liquid should have thickened, and the pork should be tender. Adjust the seasoning with fish sauce and a little soy sauce to taste.
Once seasoned, cook for another 2-3 minutes. If you prefer the pork to have a firmer texture and a richer color, you can pour some of the braising liquid into a bowl and increase the heat to quickly reduce the remaining sauce, giving the pork a glossy, deep brown color.
Finally, drizzle a little oil over the pork to give it a shiny appearance. If using bottled coconut milk, add 1 tablespoon at this stage.
Top the dish with chopped green onions, sprinkle with ground pepper, and turn off the heat.
This braised pork with coconut is incredibly fragrant, with beautifully caramelized pieces of pork. The coconut adds a delightful richness, and the dish pairs wonderfully with pickled vegetables and rice.
Enjoy cooking this delicious dish!
