Photograph of the finished Roast Pork Braised with Coconut Heart

Vietnam · Thịt heo quay kho củ hũ dừa

Roast Pork Braised with Coconut Heart

1 hr Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Crispy skin roast pork Crispy skin roast pork 2.5 lb
  • Photograph of Coconut palm heart Coconut palm heart 1.8 lb
  • Photograph of Fresh coconut water Fresh coconut water 4 ¼ cups
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Sugar Sugar 1.7 oz
  • Photograph of Shallots Shallots 1.6
  • Photograph of Black pepper Black pepper 0.4 oz
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Chilli Chilli 4
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Cut the roasted pork into 3 cm cubes, keeping the crispy skin on top.
  2. 2 Cut the palm heart into 1 cm thick slices and soak them in lightly salted water for 10 minutes.
  3. 3 Sauté shallots, then braise the meat with fresh coconut water and fish sauce for 20 minutes.
  4. 4 Add the palm heart to the pot and simmer for 12 minutes; simmering it longer will cause it to lose its sweet and refreshing flavor and become mushy.
  5. 5 Simmer until the sauce thickens, stirring gently to prevent the pork skin from peeling off, then sprinkle with chopped scallions and pepper.

With an appliance

  • Pressure cooker 40 min

    Replace step 3: high-pressure braise the pork for 8 minutes, then quickly release the pressure; continue braising the palm heart with the lid open to maintain its crispness.

Start cooking