Braden Family Cookbook

Chuck Braden

Recipe Index

Often seen names

Home Page


STEWED PORK WITH COCONUT JUICE                                               Vietnamese

Thit kho nuoc dua 

2# pork belly, skinned and cut into 2” cubes
3 large shallots roughly chopped
1 clove garlic, skinned and coarsely chopped
3 TBSP fish sauce (Vietnamese or Thai)
3 TBSP sugar
1 TBSP vegetable oil
16 oz can of young coconut juice ( or 16 oz of fresh young coconut water)

Combine the pork with the shallots, fish sauce and garlic 

In a small pan caramelize the sugar and then add it to the pork mixture. Give it a big stir.  The caramelized sugar is going to harden almost instantly upon being combined with the pork mixture.  Don’t worry.  Let this mixture rest for about ½ hour. 

Heat the oil in a wok until it just starts to smoke.  Add the pieces of pork (leave the juice, sugar, garlic and shallots in the bowl) and stir fry until slightly browned and smells real good. 

Add the shallot, garlic, caramelized sugar and fish sauce from the bowl to the browned pork.  Add the coconut juice.  It should just about cover the pork. 

Bring to a boil, then lower to a simmer, partially covered, for about 1 ½ - 2 hours.  Add the spoon with the caramelized sugar to the wok to melt the sugar hardened on it.  Check after 1 ¼ hour.  Sauce should reduce by about half and the meat will be just about falling apart tender.  When the meat is real tender, about 10 – 15 minutes more, serve over a bed of finely shredded cabbage with sticky rice (Hawaiian style) as a side. 

I put no salt in mine….you may wish to add a little kosher salt to taste.