(Picture to come!)
It’s unusual to see recipes include whole hard-boiled eggs. I can assure you that this is an authentic Vietnamese dish. The sauce is also used as a dipping sauce for steamed or boiled vegetables like water spinach.
Consistent with braised dishes, it requires a slow simmer for at least 1-1.5 hours so that the meat is very tender. I’ve used country-style pork ribs in this recipe but other cuts of pork would work. I suggest trimming as much of the fat off as possible.
Braised Coconut Pork / Thịt Heo Kho Duong
- 2 lbs of boneless pork, cut into 1 inch cubes
- 1 tsp salt
- black pepper to taste
- ¼ cup of chopped onion
- 3 chopped cloves of garlic
- 5 tbsp fish sauce
- 1 cup water
- 1 can lite coconut milk, 13.5 oz
- 3 hard-boiled eggs, shells removed
- chopped green onion for garnish
1. Heat a large sauté pan (6 quartz) on medium high heat.
2. Add pork to hot pan, season with salt and pepper. Braise until lightly brown on all sides (3-5 minutes).
3. Add the onions and garlic. Continue to stir-fry until the onion is wilted.
4. Add the fish sauce, water, and coconut milk. Bring to a boil and then reduce heat to medium-low. Place lid on the pan and simmer for at least an hour, until meat is tender. Thirty minutes into the simmering period, add the shelled hard-boiled eggs to the stew.
5. Garnish with reserved green onions and serve with steamed rice.