Pork with Coconut Milk
Indulge in the rich, creamy flavors of this Pork with Coconut Milk recipe—a comforting dish that combines tender pork, aromatic spices, and velvety coconut milk for a truly satisfying meal. This one-pot wonder starts with succulent pork shoulder or belly pieces, slowly simmered with garlic, ginger, soy sauce, and fish sauce, creating a luscious sauce that’s perfectly balanced by a touch of sweetness from brown sugar and a hint of heat from optional red chili flakes. The addition of coconut milk lends a luxurious creaminess, while fresh cilantro and spring onions brighten up the dish. Ready in just an hour, this crowd-pleaser is perfect served over steaming hot rice, making it a fantastic choice for weeknight dinners or special occasions.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams pork shoulder or belly, cut into bite-sized pieces
- 400 ml coconut milk
- 1 medium onion, finely chopped
- 4 pieces garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
- 1 teaspoon red chili flakes (optional)
- 2 tablespoons vegetable oil
- 100 ml water
- 0.5 teaspoon ground black pepper
- 2 stalks spring onions, sliced (for garnish)
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
Heat vegetable oil in a large skillet or pot over medium heat.
Add the chopped onion and sauté until softened and translucent, about 3 minutes.
Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
Add the pork pieces to the skillet and cook until browned on all sides, about 5-7 minutes.
Stir in the soy sauce, fish sauce, and brown sugar, ensuring the pork is well coated.
Pour in the coconut milk and water, then bring the mixture to a gentle simmer.
Season with ground black pepper and red chili flakes, if using. Adjust saltiness to taste.
Cover the skillet and let the dish simmer on low heat for 30-35 minutes, stirring occasionally to prevent sticking, until the pork is tender, and the sauce is reduced and creamy.
Turn off the heat and let the dish rest for 5 minutes.
Serve hot, garnished with sliced spring onions and chopped fresh cilantro, over a bed of steamed rice.
Nutrition Facts
Calories |
1749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.5 g | 163% | |
| Saturated Fat | 39.2 g | 196% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 2790 mg | 121% | |
| Total Carbohydrate | 62.4 g | 23% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 40.2 g | ||
| Protein | 91.7 g | 183% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2190 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
