Vietnamese Coconut Pork
Cook time
Total time
Serves: 4
  • 2-3 tablespoons vegetable oil
  • 2 pounds pork, cubed into bite-sized pieces
  • ½ teaspoon ground black pepper
  • ½ teaspoon kosher salt
  • 5 cloves garlic, finely minced
  • 1 large shallot, finely minced
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon granulated sugar
  • ½ teaspoon ground ginger
  • ½ teaspoon Chinese 5 spice
  • ¼ teaspoon red pepper flakes
  • juice of ½ a lemon
  • 1 can low-fat coconut milk
  • rice, for serving
  • steamed vegetables, for serving
  • scallions, sliced thinly, for garnish
  1. Heat your oil in a large pot over medium-high heat. Add in the cubed pork, toss with salt and pepper, and working in batches, if necessary, and cook until browned all over. Combine your minced garlic, minced shallot, soy sauce, granulated sugar, ground ginger, Chinese 5 spice, red pepper flakes, and lemon juice in a bowl, then pour over the browned pork. Stir to combine, then add in the coconut milk, and stir to combine. Cover, reduce the heat to medium-low, and cook for 1½ hours, stirring every so often to prevent burning.
  2. After 1½ hours, remove the lid of the pot, stir, and allow to cook for another 30 minutes or so, allowing the sauce to reduce a bit. Taste and adjust seasoning as necessary. Serve over rice, with your favorite steamed vegetables, and garnish with a few thinly sliced scallions.
Recipe by The Crepes of Wrath at