Braised pork in coconut milk
- Preparation time: 10 minutes
- Cook time: 20 minutes
You will be pleasantly surprised with the combining flavour of caramelized pork and the rich taste of coconut and rice in cold winter days.
Photo: ngonbonmua.com
Ingredients
- 1 pound pork (choose the belly or parts with medium level of grease)
- 1 coconut or 1/2 can of coconut juice
- 3 tbsp fish sauce
- 2 tbsp sugar
- 1tbsp molasses
- Salt and pepper to taste
Preparation
- Drain the coconut milk into a bowl, and cut the coconut rice into long pieces. If using canned coconut milk, unsweetened dried shredded coconut can be used as a substitute for fresh coconut.
- Slice the pork into thin pieces, then mix with fish sauce, sugar, and molasses, allowing it to marinate for about 20 minutes to absorb all the flavors.
- If you don’t have molasses, you can use a spoonful of sugar in a pan, cooking it over medium heat until it caramelizes. Once caramelized, add the pork to the pan and braise over low heat until it shrinks slightly and absorbs the spices.
- Add the coconut milk to the pan and cook until the mixture thickens. Stir in the coconut rice or shredded coconut. Feel free to adjust the seasoning to your taste before turning off the stove.
- This dish is best served hot over steamed rice, accompanied by a side of vegetables.
Tips:
It is recommended to use young coconut for this dish. Avoid cooking for too long, as the pork may shrink or burn, losing its soft and comforting texture.
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