Easy Vietnamese Braised Pork Coconut Juice Recipe

Have you ever tasted something so indulgently comforting that it felt like a warm hug from the inside out? Let me introduce you to the magic of coconut water-braised pork belly—a dish that’s part heavenly comfort food and part culinary adventure, wrapped in the tropical embrace of coconut and the umami punch of fish sauce.

I love how simple it is to introduce a flavor of Vietnam to my kitchen with this Braised Pork in Coconut Juice. Cubes of tender pork belly simmer in fresh coconut water, fish sauce, and a bit of soy to produce a dish with a nearly perfect blend of savory, sweet, and subtly spicy flavors.

Nutritionally, this is a dish loaded with protein and balanced with the healthy fats you get from both the pork and the coconut. Adding hard-boiled eggs makes it even richer, while fresh cilantro and green onions brighten up the end.

Easy Vietnamese Braised Pork Coconut Juice Recipe Ingredients

• Pork Belly: Rich in protein and fat, pork belly provides a tender and succulent texture, essential for the braising process.
• Fresh Coconut Water: Adds a subtle sweetness and tropical aroma, balancing the savory flavors.
• Fish Sauce: A staple in Vietnamese cuisine, it contributes umami depth and enhances the dish’s savory profile.
• Sugar: Carmelizes during cooking to add a hint of sweetness that complements the savory ingredients.
• Garlic: Infuses the dish with aromatic warmth, enhancing the overall flavor complexity.
• Shallots: Provide a mild onion-like flavor, adding depth and sweetness to the braise.

Easy Vietnamese Braised Pork Coconut Juice Recipe Ingredient Quantities

• 2 pounds pork belly, cut into 1-inch cubes
• 2 cups fresh coconut water
• 3 tablespoons fish sauce
• 3 tablespoons sugar
• 1 tablespoon soy sauce
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 4 cloves garlic, minced
• 2 shallots, minced
• 2 tablespoons vegetable oil
• 2 hard-boiled eggs, peeled (optional)
• Chopped green onions, for garnish
• Fresh cilantro, for garnish

How to Make this Easy Vietnamese Braised Pork Coconut Juice Recipe

1. Warm the vegetable oil in a large pot over a medium flame. Stir in the minced garlic and shallots. Cook, stirring occasionally, for 2-3 minutes, or until the mixture is fragrant.

2. Raise the heat to medium-high and toss in the cubed pork belly. Saute the pork until it is browned on all sides.

3. Add the sugar and keep cooking for 2 minutes more. Let the sugar fully caramelize and coat the pork.

4. Add the fish sauce, soy sauce, salt, and black pepper. Stir well to combine with the pork and caramelized sauce.

5. Place the freshly obtained coconut water in the cooking vessel. Stir the mixture well to combine it, taking care that the majority of the pieces of pork are also under the liquid.

6. Simmer the mixture. Lower the heat, cover the pot, and let the mixture braise for about 1 hour (or until the pork is tender), stirring occasionally.

7. If hard-boiled eggs are used, incorporate them into the pot 15 minutes before the end of the cooking time so that they can take on some of the flavor.

8. When the pork becomes tender, taste it and adjust the seasoning with more fish sauce, sugar, or salt as you see fit.

9. Take the pot off the heat. Allow it to sit for a few minutes so that the flavors have a chance to meld.

10. Top with minced chives and sprigs of fresh cilantro to serve. The buttery braised pork makes great filling for tacos or tostadas. It also pairs wonderfully with buttered rice, as does just about everything. Buttered rice is one of the world’s finest dishes. These are the ways, though not the only ways, to serve it.

Easy Vietnamese Braised Pork Coconut Juice Recipe Equipment Needed

1. Large pot with lid
2. Stirring spoon or spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Measuring cup
7. Bowl (for optional hard-boiled eggs)

FAQ

• Q: Can I use canned coconut water instead of fresh?A: You can use canned coconut water if you can’t find fresh. Just make sure that it is unsweetened. This will keep the taste consistent with what we were aiming for.
• Q: What cut of pork is best for this recipe?Pork belly is recommended for its tender texture and wonderful flavor, but if you prefer a less fatty cut of meat, you can substitute pork shoulder. Here are the recommended cuts of meat listed in order from highest to lowest fat content: 1. pork belly 2. pork shoulder 3. side pork
• Q: Can I make this dish ahead of time?A: Yes, you can prepare it a day ahead. Often, it tastes better the next day as the flavors continue to develop.
• Q: Is there a vegetarian alternative for this recipe?A: You can substitute pork with tofu or tempeh for a version that’s safe for vegetarians, and you can replace fish sauce with soy sauce or tamari.
• Q: How long should the pork be braised?A: The pork should be braised slowly over low heat for a tender result in about 1.5 to 2 hours.
• Q: Can I add other vegetables to this dish?A: Yes, you can add vegetables, like carrots or daikon radish, to enhance the dish. They help provide additional flavor and nutrition.

Easy Vietnamese Braised Pork Coconut Juice Recipe Substitutions and Variations

Pork belly: You can replace it with pork shoulder, cut into similar cubes for a leaner meat option.
Coconut water, from a fresh coconut: If you can’t find that, use canned coconut water; if you can’t find that, use a mixture of water and a bit of coconut milk for a richer flavor.
Soy sauce can substitute for fish sauce, though the flavor will be altered slightly. Add some lime juice to approximate the fish sauce flavor’s zip.
Using either brown sugar or palm sugar will yield a much richer caramel flavor.
If shallots are unavailable, then yellow onion can be used, though the flavor will be somewhat different.

Pro Tips

1. Caramelization Control When caramelizing the sugar in step 3, watch closely to prevent burning. Once the sugar turns a deep amber color, it’s time to move on to the next step. If you prefer an even deeper flavor, let the caramelization go a bit further, but be cautious not to burn it.

2. Marination for Boosted Flavor Before cooking, consider marinating the pork belly with the fish sauce, soy sauce, salt, pepper, garlic, and shallots for a couple of hours. This will infuse the pork with more flavor and enhance the overall taste of the dish.

3. Coconut Water Selection Use fresh coconut water for the best flavor. If you can’t find fresh, opt for a high-quality bottled coconut water without added sugars or flavors as a substitute.

4. Braising Time and Texture For extra tenderness, you can extend the braising time by 15-30 minutes. If the liquid reduces too much during this process, add a bit more coconut water or broth to keep the pork moist.

5. Garnish Variations For a pop of freshness and texture, add more garnishes like thinly sliced red chili peppers for heat or roasted peanuts for a crunchy contrast alongside the green onions and cilantro.