The first time that I tasted this dish is at Pho Vietz, a upraising Vietnamese restaurant in KL. This dish left my palate with a very strong impression. The sweetness, light but yet powerful taste lingers in my tongue for a very long while. According to the Chef, this dish, called 'Thit-Heo-Kho' is a Vietnamese new year dish.
No, I didn't get this recipe from Pho Viet chef, although I dyingly wanted to. I got this recipe from another page online (here). I have modify the recipe to my liking. I did not marinate the pork and did not put in palm sugar as I think the coconut juice is sweet enough by it's own.
Ingredients
(A)
2-3 slice of Ginger
1 tbsp of finely chopped onion
half tbsp of finely chopped garlic
1 cinnamon stick
2 Anise Star
1 tsp of oyster sauce
About 200g Pork Belly/ Lean Meat
(B)
350~500ml of coconut water
1 tbsp of light soy sauce
1 tsp of dark soy sauce (for colour)
1 tsp of fish sauce
I brought Tropicana Coconut Water as I didn't get the fresh ones.
Saute Ingredient A until fragrance. Add in the pork and continue saute until you see the skin is browned.
Add in Ingredient B
Bring to boil and braise under low heat for at least 1 hour.
Ready to serve.
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