The aroma of tender, fall-apart pork braised in rich coconut milk is synonymous with Tet, the Vietnamese Lunar New Year. This succulent Coconut Braised Pork Leg recipe is a family favorite, a dish that embodies the festive spirit and brings warmth to the celebration. Imagine juicy, melt-in-your-mouth pork, infused with the fragrant sweetness of coconut and a hint of warming spices. This isn't just a meal; it's a tradition, a testament to the flavors and heart of Vietnamese cuisine, perfect for sharing with loved ones during this special time of year. The perfectly balanced flavors of savory pork and sweet coconut create a truly unforgettable dish.
This recipe elevates the classic braised pork leg to new heights, with simple techniques and readily available ingredients. We'll guide you through each step, ensuring you achieve perfectly tender pork every time. Ready to embark on this culinary journey and create your own unforgettable Tet feast? Let's dive into the step-by-step instructions!
Tools Needed
- Knife
- Deep pan
- Pot
Ingredients
- Pork leg (upper leg/thigh)
- Salt: 1 teaspoon
- Vinegar or lemon
- Ginger: a few slices
- Shallot: 1 sliced
- Sugar: 2 tablespoons
- Water: 1.2 tablespoons + 500ml
- Coconut water: 500ml
- Oyster sauce: 2 tablespoons
- Color powder: 1 teaspoon
- Fish sauce: 3 tablespoons
- Rock sugar: 20 grams
- Shallots: 20 grams
- Garlic: 15 grams
- Cloves
- Green onions: 2 stalks
- Chili peppers: 2
Step-by-Step Instructions
Step 1. Prepare the Pork Leg
- Wash the pork leg with diluted salt water and vinegar or lemon to remove odor. Scrape the skin carefully and rinse.
- Blanch the pork leg in boiling water with salt, ginger, and shallot for 5 minutes. Rinse again.
Step 2. Create the Coconut Braising Liquid
- Caramelize sugar and water until brown. Add water and coconut water.
- Add oyster sauce, color powder, salt, fish sauce, rock sugar, shallots, garlic, cloves, green onions, and chili peppers.
Step 3. Braise the Pork Leg
- Stew the pork leg in the prepared broth for about 1 hour and 15 minutes, turning it every 10 minutes to ensure even cooking. Skim off any foam.
- After 50 minutes, remove the lid and continue cooking, basting to help the water evaporate and the spices absorb into the pork leg.
- Once the pork leg is soft and reddish-brown (about 1 hour 15 minutes to 1 hour total cooking time), remove it and let it cool slightly.
Step 4. Serve
- Use a knife to separate the meat from the bone. Slice into even pieces.
- Serve and enjoy!
Read more: Vietnamese Braised Pork Ribs: A Step-by-Step Guide
Tips
- Careful preparation will make the dish more delicious.
- Use a deep pan to ensure the pork leg is fully submerged in the broth.
- Turning the pork leg every 10 minutes ensures even cooking and flavor absorption.
- Basting helps evaporate water, concentrating flavors and giving the pork leg a shiny appearance.
Nutrition
- Calories: 600-800
- Fat: 40-60g
- Carbs: 20-30g
- Protein: 50-70g
FAQs
1. Can I use a different cut of pork?
While pork leg is traditional and yields the best results due to its high fat content, you can substitute with pork shoulder or even a boneless pork loin, though cooking times may need adjusting. Expect a slightly drier result with leaner cuts.
2. How can I make this dish spicier?
Add 1-2 Thai chilies or a teaspoon of chili garlic sauce to the braising liquid for extra heat. Adjust to your preference.
3. What can I do with leftover pork?
Shred the leftover pork and use it in banh mi sandwiches, rice bowls, or as a filling for spring rolls. It's also delicious served cold with rice and fresh vegetables.
This Coconut Braised Pork Leg recipe is more than just a dish; it's a taste of tradition and a celebration of flavor. The tender, succulent pork, infused with the rich aroma of coconut milk, is sure to be a highlight of your Tet feast. Enjoy this delicious and heartwarming dish with your loved ones, creating lasting memories around a table filled with abundance and joy.