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HomeRecipesMain DishesVietnamese Braised Pork In Coconut Water (Thit Kho Nuoc Dua)

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

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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.

Vietnamese-Braised-Pork-In-Coconut-Water-Recipe

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5 from 1 vote

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
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Vietnamese
Servings 4 Serves
Calories 1390 kcal

Ingredients
  

  • 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
  • 1/2 tsp. freshly ground black pepper as needed
  • salt as needed
  • 1 c. chicken broth as needed
  • 2 12 oz. can coconut water cans/boxes
  • 3 stalks green onion 1 ½-inch pieces

Instructions
 

  • 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.

Notes

*Nuoc Mau or caramel sauce is traditionally used. Do this preparation as you are not able to find it in your stores.

Nutrition

Calories: 1390kcalCarbohydrates: 22gProtein: 29gFat: 132gSaturated Fat: 46gPolyunsaturated Fat: 18gMonounsaturated Fat: 59gTrans Fat: 1gCholesterol: 328mgSodium: 1938mgPotassium: 719mgFiber: 1gSugar: 13gVitamin A: 361IUVitamin B1: 1mgVitamin B5: 1mgVitamin C: 5mgCalcium: 77mgIron: 4mg
Keyword vietnamese braised pork, coconut water, thit kho nuoc dua, traditional dish, tet, flavorful
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5 from 1 vote (1 rating without comment)

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