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Vietnamese Braised Pork In Coconut Water (Thit Kho Nuoc Dua)

This Vietnamese Braised Pork In Coconut Water (Thit Kho Nuoc Dua) is a traditional dish served during Tet, the Vietnamese Lunar New Year. Flavorful, sweet and tender braised pork cooked in coconut water.

Posted By: Deirdre K Todd
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Prep Time: marinate 30 minutes | Cook Time: 40 minutes | Ready In: 1 hour 10 minutes
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US Metric

2 lbs pork belly, butt or shoulder, 2-inch cubes
4 hard boiled eggs
3 TB palm sugar* or nuoc mau
1/3 c. patis (fish sauce)
2 TB vegetable oil
2 garlic cloves, minced
3 medium shallots, minced
2 stalks lemongrass, white parts only, minced
4 star anise
2 TB palm sugar
½ tsp. freshly ground black pepper, as needed
salt, as needed
1 c. chicken broth, as needed
2 (12 oz.) cans/boxes coconut water
3 stalks green onion, 1 ½-inch pieces

Cooking Process:

*Nuoc Mau or caramel sauce is traditionally used. Do this preparation is you are not able to find it in your stores. In a small skillet over medium heat; caramelize sugar. Transfer into a mixing bowl with patis and pork. Marinate 30 minutes. In a large skillet over medium high heat; stir fry garlic, shallots and lemon grass in oil 30 seconds. Add pork; stir fry until browned. Stir in star anise, sugar, pepper, broth and coconut juice; bring to a rapid boil for 10-15 minutes. Reduce heat; cover skillet. Simmer 1 hour; add additional broth as desired.* Add eggs and green onion; continue cooking 15-20 minutes. Taste for seasoning. *I prefer to leave the pot uncovered when eggs are added to reduce the liquid to less than half.

how to serve:

Traditionally served very brothy. Optional to slice eggs in half and return to pot allowing the egg yolks to flavor broth. Serves 3-4.