How to Make Vietnamese Braised Pork with Young Coconut Asian Cooking Recipe Cuisine

Vietnam Braised Pork with Young Coconut

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 6 Servings

1.5 lb boneless pork shank, leg or shoulder, cut into 1-inch cubes

1/3 cup sugar

2 coconuts, preferably young coconuts or about 4 cups coconut water

2 tbsp vegetable oil

2/3 cup fish sauce

6 hard-boiled eggs, shelled

1 fresh long red or green chili, seeded and thinly sliced

1/3 cup coarsely chopped Chinese chives

6 shallots, including green parts, cut into 1-inch pieces


Directions:

Place pork in a medium casserole dish. Sprinkle with sugar and refrigerate for 1 hour. Traditionally, any rind is retained to enrich juices, but discard if preferred.

Pierce top of coconuts and rain coconut water; you need about 4 cups. Scoop gelatinous flesh from inside shell and cut into small dice; set aside.

In a medium pot, heat oil over medium heat and cook pork, stirring, until lightly golden on all sides, 3-5 minutes. Make sure that you don't crowd the pan. If meat begins to burn because of the sugar, add 1-2 tbsp of coconut water. (If you have coconut meat, add it here)

Bring to a low boil then immediately reduce heat to low, partially cover, and very gently simmer until pork is tender and liquid is reduced by half, about 2-2.5 hours.

Add hard-cooked eggs to the pot for last 30 minutes of cooking time. Serve garnished with chili, chives and shallots. 


*Make sure to use coconut water; not coconut milk. 

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

Have an Asian dish of your own? Or you tried using our recipe? Please send us a picture, we would love to post it! email pix to cook@avagroups.info

Subscribe To Our Social Networks! Share with your friends your amazing dish, you just made!