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