Pork with Coconut Milk

Nutriscore Rating: 67/100

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.

Recipe Information

• Prep Time: 15 min
• Cook Time: 45 min
• Total Time: 1 hr
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

14 items

• 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

10 steps

1. Heat vegetable oil in a large skillet or pot over medium heat.

2. Add the chopped onion and sauté until softened and translucent, about 3 minutes.

3. Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.

4. Add the pork pieces to the skillet and cook until browned on all sides, about 5-7 minutes.

5. Stir in the soy sauce, fish sauce, and brown sugar, ensuring the pork is well coated.

6. Pour in the coconut milk and water, then bring the mixture to a gentle simmer.

7. Season with ground black pepper and red chili flakes, if using. Adjust saltiness to taste.

8. 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.

9. Turn off the heat and let the dish rest for 5 minutes.

10. Serve hot, garnished with sliced spring onions and chopped fresh cilantro, over a bed of steamed rice.

Nutrition Facts

1 serving (313.9g)

Calories		442
% Daily Value*
Total Fat		32.0 g	41%
	Saturated Fat	9.7 g	49%
	Polyunsaturated Fat	4.1 g
Cholesterol		88 mg	29%
Sodium		699 mg	30%
Total Carbohydrate		16.6 g	6%
	Dietary Fiber	1.3 g	4%
	Total Sugars	11.0 g
Protein		22.9 g	46%
Vitamin D		0.0 mcg	0%
Calcium		47 mg	4%
Iron		1.9 mg	10%
Potassium		590 mg	13%

*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.

Source of Calories

Fat: 1147 cal (64.3%%)

Protein: 368 cal (20.7%%)

Carbs: 268 cal (15.0%%)