Vietnamese Coconut Braised Pork Belly

• 700g pork belly, rind removed and cut into large cubes
  1 onion, finely sliced
  2 tablespoons ginger, finely sliced
  1 tablespoon chilli flakes
  ½ teaspoon black pepper
  1 small bunch kale, stems removed and chopped
  400ml coconut milk
  300ml chicken stock
  Vegetable oil
  The Seasoning
  2-3 tablespoons fish sauce
  1 heaped teaspoon palm sugar

PREPARATION

1. Heat a little vegetable oil in a saucepan over medium heat and add the sliced onions. Cook slowly until softened and deeply caramelised to build flavour.
2. Add the sliced ginger and continue cooking briefly so the aromatics release their fragrance.

COOKING

1. In a separate hot wok or pan, sear the pork belly cubes until browned on all sides to seal in the juices.
2. Transfer the seared pork into the saucepan with the caramelised onions and ginger.
3. Sprinkle in the chilli flakes and black pepper, stirring briefly so the spices toast in the heat.
4. Pour in about one third of the coconut milk and scrape the bottom of the pan to lift all the flavour.
5. Add the remaining coconut milk followed by the chicken stock, ensuring the pork is mostly submerged.
6. Bring the mixture to a boil, then reduce to a gentle simmer and braise for 45 minutes to 1½ hours until the pork becomes tender.
7. Add the chopped kale during the final few minutes of cooking so it softens in the braising liquid.
8. Season the dish with fish sauce and palm sugar, stirring until the flavours balance between salty and slightly sweet.
9. Taste and adjust the seasoning if needed, adding a little more fish sauce for depth.
10. Serve the braised pork belly hot with steamed rice and plenty of the rich coconut sauce.

School of Wok Tips

• Searing the pork before braising helps keep the meat juicy.
• Slowly caramelising the onions creates the deep base flavour of the dish.
• Longer braising results in softer pork and richer sauce.
• Adding greens at the end keeps their colour and texture vibrant.

FAQs

Can I use pork shoulder instead of pork belly?
Yes. Pork shoulder works well and produces a slightly leaner braised dish.

Can I braise this dish longer?
Absolutely. Cooking the pork for up to two hours will make it even more tender.

What should I serve with coconut braised pork belly?
Steamed jasmine rice is the most traditional accompaniment to soak up the rich sauce.