Get ready to embark on a culinary journey that will transport you straight to the vibrant streets of Vietnam with this irresistible Easy Vietnamese Braised Pork in Coconut Juice. Imagine tender, melt-in-your-mouth pork belly swimming in a luxurious, sweet-savory sauce that's so delicious, you'll be scraping the pot for every last drop. This recipe is not just a meal – it's a flavor explosion that combines the rich traditions of Vietnamese cooking with simple, accessible ingredients that will have your family and friends begging for seconds!
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: Vietnamese
Serves: 4 servings
Ingredients
- Pork belly, cut into cubes
- 1 can coconut juice
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 2 cloves garlic, minced
- 1 onion, sliced
- Black pepper to taste
Instructions
- Prepare the pork belly by cutting it into uniform 1-inch cubes, ensuring each piece is roughly the same size for even cooking.
- In a large heavy-bottomed pot or Dutch oven, heat a small amount of oil over medium-high heat. Brown the pork belly cubes on all sides to develop a rich, golden color and seal in the meat's flavors. Work in batches if necessary to avoid overcrowding the pan.
- Remove the browned pork and set aside. In the same pot, sauté the minced garlic and sliced onions until they become fragrant and slightly translucent, about 2-3 minutes.
- Return the pork belly to the pot and add the entire can of coconut juice, ensuring the meat is mostly submerged. The coconut juice will provide a sweet, mild base for braising.
- Add fish sauce, sugar, and freshly ground black pepper. Stir to combine all ingredients and distribute the seasonings evenly.
- Bring the liquid to a gentle boil, then reduce heat to low. Cover the pot and let the pork braise slowly, allowing the meat to become tender and absorb the flavors.
- Simmer for approximately 45-60 minutes, stirring occasionally. The pork should become extremely tender, with the fat rendering and becoming meltingly soft.
- Check the seasoning towards the end of cooking, adjusting with additional fish sauce or sugar if needed. The sauce should be a balance of sweet, savory, and slightly caramelized.
- Once the pork is tender and the sauce has reduced slightly, remove from heat. Let it rest for 5-10 minutes to allow the flavors to meld further.
- Serve hot over steamed rice, garnishing with fresh cilantro or sliced green onions if desired. The braising liquid can be spooned over the rice for extra flavor.
Tips
- Meat Selection: Choose pork belly with a good balance of meat and fat for the most tender and flavorful result. Look for cuts with even marbling.
- Browning is Key: Take your time when browning the pork. This step develops deep, complex flavors that are crucial to the dish's success. Don't rush or overcrowd the pan.
- Low and Slow: The magic of this dish happens during the slow braising process. Keep the heat low and be patient – this allows the meat to become incredibly tender and absorb all the delicious seasonings.
- Sauce Consistency: If the sauce is too thin at the end of cooking, you can reduce it slightly by removing the pork and simmering the liquid for a few extra minutes.
- Make Ahead Friendly: This dish actually tastes even better the next day, so don't hesitate to make it in advance. The flavors will continue to develop and deepen overnight.
- Serving Suggestions: Serve over steamed jasmine rice to soak up all the delicious braising liquid. A side of pickled vegetables can provide a nice tangy contrast to the rich pork.
- Coconut Juice Tip: Use unsweetened coconut water for the most authentic flavor. If it's too sweet, you can reduce the added sugar in the recipe.
Nutrition Facts
Calories: 131kcal
Carbohydrates: 5g
Protein: 7g
Fat: 10g
Saturated Fat: g
Cholesterol: 21mg
