Cast Iron

Coconut pork belly stew (& the lazy girl's mushroom soup)

December  5, 2011
1 Ratings
  • Serves 4
Author Notes

This is a traditional VIetnamese recipe that you'd most likely to see around (lunar) New Year's Day, but since it's so good and simple we make it almost any time of the year. Also convenient since you can use the stew broth for soup!After I was done with the meat, I mixed about 5 tablespoons of the stew broth into 2 cups of water, boiled some straw mushroom and put in a big bunch of cilantro. Voila! Soup! The Lazy Man soup!
This recipe can also easily be doubled or tripled just by adding more pork belly. The amount of broth (esp. if you decide to add more water) is plenty, enough to serve one meal to a party of 5 or 6! —matchaflan

What You'll Need
  • 1 pound pork belly
  • 1 can of coconut juice (~14 ounces of liquid)
  • 1 can of coconut milk
  • 1 tablespoon sugar (preferably darker/raw/cane sugar)
  • 1 star anise
  • 1-4 boiled duck/chicken egg(s)
  • 1 tablespoon peppercorn
  • Fish sauce or soy sauce, to taste
  1. Brown the sugar till it becomes caramel. Careful, this sucker burns like that (finger snap)! *You can also saute the pork belly first (no need for oil if using a cast iron or non stick pot), wait for some fat to come out, THEN add the sugar to caramelize.
  2. Pour coconut juice & coconut milk, let boil. Season with fish sauce or soy sauce. If your liquid is too sweet, add a cup of water.
  3. When liquid is boiling, add star anise & peppercorn. Cook on medium heat for 1/2 hour (meat still has texture) or 1 hour (meat comfortably soft).
  4. When stew is almost done add the eggs, remember to use your knife to cut shallow cracks along and around the egg so the broth can penetrate it!

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