This staple Vietnamese dish is traditionally made to celebrate Tết, the Vietnamese Lunar New Year, but it is also popular all year round. Packed full of flavor, each bite of braised pork is soft and savory, soaked in the sweetness of coconut juice. It is a nutritious and tasty entrée in Vietnamese households, and is exquisite when served with sticky rice on special occasions.
- 2 chilies
- 1 lemon
- 1 garlic bulb
- 2 tbsp. golden yellow sugar
- 1 kg pork belly (without bones)
- 6 hard-boiled eggs
- 500 ml of coconut juice (from 1 young coconut)
- 5 pieces purple onion
- 1 tbsp. salt
- 2 tbsp. fish sauce
- Cut pork into 6 cubes, rinse with water containing some lemon drops then drain.
- Marinate pork with sugar and leave for 2-3 hours in well-aired place.
- Remove chili seeds and grind chili. Season with salt and use to marinate pork for 2 hours.
- Use garlic and onion extract to marinate the pork.
- Place coconut water in pot and add marinated pork to cook with garlic and onion (wrapped in a separate fabric).
- When it boils, cover the top of pot with a banana leaf or white paper. Lower the heat and let simmer uncovered for 30 minutes then add peeled boiled eggs until pork becomes tender.
To save time, you can cook 3-5 kg of pork in a big pot, then store in small boxes in fridge. Pork is more tender and tastes better after cooking several times.
XuQuang Home Kitchen
This content is also available in: Tiếng Việt