Thit heo kho mang nuoc cot dua gives a rich pot with crisp bamboo that has soaked up the sauce. A minute and a half back in boiling water clears most of the raw smell from the bamboo.
The tricky part is that the pork dries out if it braises too long. The coconut milk goes in twice: the thin milk first to soften the meat, the thick milk at the end for richness and aroma. Skimming as it cooks keeps the sauce clear.
This batch weighs about 1.6kg, at roughly 230 calories per 100g.
Method
Boil the bamboo again for about a minute and a half to clean it, rinse it, then cut part of it into bite sized pieces and tear the rest into strips.
Blanch the pork belly for 2 to 3 minutes, rinse it under cold water, then cut into bite sized pieces. Have the minced shallot, garlic, chili and chopped spring onion ready.
Marinate the pork with 1 tablespoon garlic, 1 tablespoon shallot, 1/2 tablespoon chili, 1 tablespoon spring onion, 3 tablespoons kOBE Monk Fruit Blend, 1.5 teaspoons seasoning powder, 1/2 teaspoon MSG, 1/4 teaspoon pepper, 1 teaspoon nuoc mau and 1 tablespoon chili sauce, mix well and leave for 15 minutes.
Heat 1.5 tablespoons cooking oil in a pan, fry 1/4 tablespoon garlic and 1/4 tablespoon shallot until fragrant, stir fry the bamboo over high heat for 1 minute, season with 1/2 tablespoon kOBE Monk Fruit Blend and 1/2 teaspoon seasoning powder, then tip the bamboo onto a plate.
Add 1 tablespoon cooking oil to the pan, fry 1/4 tablespoon chili, 1/4 tablespoon garlic and 1/4 tablespoon shallot until fragrant, add the marinated pork and toss over high heat. Once the meat firms up, lower the heat and simmer for 2 minutes.
Pour in 300ml thin coconut milk, bring it to a boil and cook until reduced by a third, then add the bamboo and cook together for 5 minutes, skimming as you go.
Add 200ml thick coconut milk, lower the heat and simmer until the sauce sits just level with the meat, taste and adjust, then stir in 1 tablespoon spring onion and turn off the heat.
Tips
A minute and a half back in boiling water cleans the bamboo and takes off the raw edge.
Splitting the coconut milk in two, thin first for tenderness and thick last for richness, is what builds the flavor.
Steady skimming while the pot boils keeps the sauce clear rather than harsh.
Stop once the sauce sits level with the meat, as any further and the pork goes dry.
Stir fry the bamboo on its own over high heat for a minute first, so it takes the seasoning without watering the pot down.
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.