Tender, succulent, and bursting with flavour, braised pork in coconut milk is a culinary delight that's surprisingly easy to achieve. This comforting dish boasts a rich, aromatic sauce that perfectly complements the melt-in-your-mouth pork, offering a unique twist on traditional braising methods. Forget dry, tough pork – this recipe unlocks unparalleled tenderness using the magic of coconut water, resulting in a dish that's both satisfying and surprisingly affordable. The subtle sweetness of the coconut beautifully balances the savoury pork, creating a harmonious blend of textures and tastes.
Beyond its deliciousness, this recipe is remarkably simple to follow, even for novice cooks. The fragrant spices and readily available ingredients make it a perfect weeknight meal. Ready to experience the magic of coconut-braised pork? Let's dive into the step-by-step process that will guide you to culinary success.
Tools Needed
- Knife
- Mortar and pestle
- Mixing bowl
- Frying pan
- Pot (for braising)
Ingredients
- Pork (armpit meat): 1 kg
- Garlic cloves: 5-6
- Chili peppers: 2
- Fish sauce: 1.5 tablespoons
- Sugar: 2 parts and 3 tablespoons
- MSG: almost 1 teaspoon
- Pepper: 0.5 teaspoon
- Five-spice powder: a little (optional)
- Cooking oil: 1 tablespoon
- Coconut water: 0.5 liter
- Scallions (for garnish)
Step-by-Step Instructions
Step 1. Prepare the Pork and Marinade
- Wash and cut the pork lengthwise into pieces about the size shown in the video. Don't cut it too thin.
- Mince garlic and chili peppers. Lightly pound them until slightly crushed, not too finely.
- Marinate the pork with fish sauce, sugar, MSG, pepper, five-spice powder (optional), and the crushed garlic and chili. Mix well and let it marinate for 1-2 hours.
Step 2. Sear and Braise the Pork
- Heat cooking oil in a pan. Sear the marinated pork pieces until slightly browned on all sides.
- Add a small amount of coconut water and stir-fry until the liquid is absorbed. Repeat this process once more.
- Add the remaining coconut water, along with the marinade from the bowl, into the pan with the pork. Bring to a simmer, then cover and cook over low-medium heat.
- Occasionally uncover and stir the pork to ensure even cooking and flavor absorption. Continue cooking until the meat is tender and the braising liquid has reduced.
Step 3. Thicken and Finish the Sauce
- Once the meat is cooked, increase the heat slightly and stir-fry until the meat is golden brown and the sauce is thickened.
- Remove the pork from the pan and skim off excess fat from the braising liquid. You can add more water to the sauce and cook a little longer if desired.
Step 4. Serve and Enjoy
- Serve the braised pork hot with rice, bread, vermicelli, or steamed rice cakes.
Read more: Vietnamese Braised Pork Ribs: A Step-by-Step Guide
Tips
- Armpit meat is recommended for its tenderness and affordability.
- Don't pound the garlic and chili too finely to prevent burning.
- Adjust the amount of sugar according to the sweetness of your coconut water.
- Five-spice powder is optional; you can use pepper instead.
- Squeeze the marinade into the meat to ensure even absorption of spices.
Nutrition
- N/A
FAQs
1. Can I use canned coconut milk instead of coconut water?
While coconut water provides a lighter, less rich flavor, you can substitute it with full-fat canned coconut milk. Just be aware the sauce will be richer and creamier.
2. How can I make this recipe spicier?
Add more chili flakes or a chopped fresh chili pepper (like a serrano or Thai chili) to adjust the spice level to your preference. Consider adding a teaspoon of chili garlic sauce for extra heat and flavor.
This fragrant braised pork in coconut water recipe is a testament to how simple ingredients can create an extraordinary meal. Enjoy the tender, flavorful pork and its delicious coconut sauce with rice, noodles, or even crusty bread. We hope you’ll enjoy this budget-friendly yet incredibly satisfying dish!