Thit Heo Kho Nuoc Dua Vietnamese Stewed Pork W Coconut Juice
Indulge in the rich, savory-sweet flavors of **Thịt Heo Kho Nước Dừa**, a classic Vietnamese stewed pork dish simmered to perfection in fragrant coconut juice. This comforting recipe features succulent pork belly caramelized to a golden hue, then slow-cooked with aromatic shallots, garlic, and a blend of fish sauce, black pepper, and sugar for a perfectly balanced umami profile. The addition of coconut juice imparts a subtle sweetness that elevates the dish, while optional hard-boiled eggs and red chili add layers of texture and heat. Ready in just over an hour, this hearty dish is best served over steamed jasmine rice, making it an irresistible centerpiece for any meal. Perfect for fans of Vietnamese cuisine, this dish captures the essence of traditional home-cooked flavors—simple, satisfying, and undeniably authentic.
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Recipe Information
Ingredients
- 500 grams pork belly
- 400 ml coconut juice
- 200 ml water
- 3 medium shallots
- 3 cloves garlic
- 3 tbsp fish sauce
- 1 tsp salt
- 2 tbsp sugar
- 1 tsp black pepper
- 1 tbsp cooking oil
- 1 small red chili (optional)
- 2 stalks green onions
- 2 pieces hard-boiled eggs (optional)
Instructions
Clean the pork belly thoroughly and cut it into bite-sized cubes (about 1.5-inch pieces).
Peel and finely mince the shallots and garlic, then set them aside.
In a mixing bowl, marinate the pork belly with 2 tablespoons of fish sauce, 1 teaspoon of black pepper, and 1 teaspoon of sugar. Let it sit for 15-20 minutes to absorb the flavors.
Heat 1 tablespoon of cooking oil in a large pot over medium heat. Add the minced garlic and shallots, and stir until fragrant, about 1-2 minutes.
Add the marinated pork belly to the pot and sear it on all sides until lightly browned.
Sprinkle the remaining 1 tablespoon of sugar over the pork and stir well. Allow it to caramelize slightly, giving the pork a golden color.
Slowly pour the coconut juice and water over the pork, ensuring all pieces are submerged. Stir gently to combine.
Bring the pot to a boil, then reduce the heat to low and let the pork simmer uncovered for about 40 minutes. Stir occasionally to prevent sticking.
If using hard-boiled eggs, add them to the stew during the last 20 minutes of cooking to allow them to absorb the flavorful sauce.
Taste and adjust the seasoning with additional fish sauce, salt, or sugar as needed.
Optionally, slice the red chili and add it to the pot for a touch of heat.
Once the sauce has thickened to your desired consistency and the pork is tender, turn off the heat.
Garnish with chopped green onions and serve hot with steamed jasmine rice.
Nutrition Facts
Calories |
3246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 290.8 g | 373% | |
| Saturated Fat | 102.1 g | 510% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 732 mg | 244% | |
| Sodium | 6710 mg | 292% | |
| Total Carbohydrate | 90.1 g | 33% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 66.6 g | ||
| Protein | 66.2 g | 132% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 231 mg | 18% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1844 mg | 39% | |
*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.
