Name: Coconut braised pork pho
Prep time: 15 min
Cook time: 130 min
Total time: 145 min
Yield: 1
Cuisine: asian
Ingredients: 9.20 gm olive oil; 1.7kg Pork Forequarter Roast Boneless; 1l coconut water; 32.00 gm brown sugar; 48.80 gm fish sauce; 40.00 ml kecap manis (sweet soy sauce); 1 brown onion shallot, finely chopped; 2 garlic cloves, crushed; 1/2 tsp Chinese five spice; 200g rice noodles; 1 carrot, peeled, cut into matchsticks; 2 spring onions, thinly sliced; 82.50 ml fresh mint leaves; 1 long red chilli, thinly sliced; 40.00 ml chopped roasted peanuts

Coconut braised pork pho

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Prep Time:
15 minutes

Cook Time:
130 minutes

Total Time:
145 minutes

Hearty pork and noodle pho, perfect for family meal.

Ingredients:

9.20 gm olive oil
1.7kg Pork Forequarter Roast Boneless
1l coconut water
32.00 gm brown sugar
48.80 gm fish sauce
40.00 ml kecap manis (sweet soy sauce)
1 brown onion shallot, finely chopped
2 garlic cloves, crushed
1/2 tsp Chinese five spice
200g rice noodles
1 carrot, peeled, cut into matchsticks
2 spring onions, thinly sliced
82.50 ml fresh mint leaves
1 long red chilli, thinly sliced
40.00 ml chopped roasted peanuts

Instructions:

In a large frying pan over medium heat, heat oil until shimmering. Cook pork for 10 minutes, or until beautifully browned on all sides.
Simmer coconut water, 1 cup (250ml) water, sugar, fish sauce, kecap manis, shallot, garlic, and Chinese five spice in a large saucepan with a lid. Boil, add pork, cover, and simmer for 2 hours. Set pork aside to cool, then shred with 2 forks and return to the pan.
Cook the noodles according to the package instructions, then portion them into serving bowls. Pour the pork and broth over the noodles. Garnish with carrot, spring onion, mint, chili, and peanuts.

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