Long heo khia nuoc dua gives tender offal, deeply seasoned and glossy with a thick sauce. Young coconut water turns sweet on its own over a long braise, so very little seasoning is needed. The hard part is the smell, which stays in the pan when the cleaning is rushed.
Rubbing the intestine with salt, lime and vinegar, then parboiling it with ginger, is a step that cannot be skipped. The braise stays at a bare simmer, since high heat boils off the coconut water while the offal is still chewy.
This batch weighs about 1.1kg, at roughly 71 calories per 100g.
Method
Wash 500g pork small intestine with salted water, lime and vinegar, rubbing thoroughly to clear the smell. Rinse it well, then parboil it with a slice of ginger and a shallot for about 3 minutes, lift it out to cool and cut it into bite sized pieces.
Season the intestine with 1 tablespoon minced garlic, 1 tablespoon minced shallot, 2 tablespoons fish sauce, 1 tablespoon kOBE Monk Fruit Blend, 1/2 teaspoon ground pepper and 1 teaspoon nuoc mau, mix well and leave for 15 minutes.
Set a deep pan over the heat with 2 tablespoons cooking oil, fry the garlic and shallot until fragrant, then add the offal and stir until firm.
Pour in 400ml fresh young coconut water to cover, lower the heat and braise gently for about 40 minutes until the liquid is syrupy and the offal is deep golden brown.
Lift it onto a plate, spoon the sauce over and scatter with pepper, spring onion and rau ram. Serve hot with white rice, bread or sliced cucumber.
Tips
Fresh small intestine is pale pink, springy to the touch and free of any off smell.
Fresh young coconut water gives a clean sweetness, while canned coconut water braises down harsher.
A bare simmer for the full 40 minutes with the lid off lets the liquid reduce slowly into a sauce that clings.
kOBE Monk Fruit Blend dissolves slowly, so a second mix after 5 minutes spreads the seasoning evenly.
kOBE Monk Fruit Blend does not caramelize, so the brown color comes from the nuoc mau and the reduced fish sauce.
Offal cut after parboiling stays even in size and does not shrink in the braise.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.