Braised Pork in Coconut Water with Beef and Jackfruit Leaves – A Flavorful Traditional Dish

Braised pork (known as thịt kho tàu in Vietnamese cuisine) is a beloved dish in many families thanks to its rich flavor, glossy color, and comforting aroma. While it may seem simple, achieving a pot of perfectly tender, beautifully colored braised pork requires a few special techniques. Traditionally, this dish uses pork belly, but combining it with a bit of beef brings an exciting twist in both texture and taste. Surprisingly, when cooked with jackfruit leaves, the dish develops a naturally vibrant color without the need for caramel sauce.

Below is a detailed guide to cooking braised pork with pork belly, beef, coconut water, and jackfruit leaves.

Ingredients

Main Ingredients

• 3 kg pork belly

• 0.5 kg beef (shank or brisket)

• Minced shallots, garlic, and chili

• Fish sauce, a pinch of salt, seasoning powder, and MSG (optional)

• 2 tablespoons white wine (for every 3 kg of pork belly)

• Jackfruit leaves (washed clean)

• Coconut water: approximately 2 coconuts per 1 kg of meat

  • For 3 kg, use 5 coconuts; do not add water

• Rock sugar or regular sugar

  • (Rock sugar gives a clearer, crisper fat layer and a more delicate sweetness.)

• 10 duck eggs
  
  

Preparation Step – Marinating the Meat

Mix the minced shallots, garlic, chili, fish sauce, a little salt, seasoning powder, MSG, rock sugar, and white wine.
Cut the pork belly into large pieces, about 5 × 5 cm. Combine the marinade thoroughly with both pork and beef, then let it rest for 30 minutes.

For best results, place the marinated meat under direct sunlight for 2 hours, turning occasionally. This technique helps the fat become clear and firm so the meat does not crumble during braising.

How to Braise the Meat with Jackfruit Leaves

1. Sear the meat

   • Heat a little oil in a pot.

   • Add the meat and stir until the pieces firm up and turn slightly golden.

   • Note: Beef and pork are marinated together, but during cooking you should season only with fish sauce for a naturally delicate flavor.

2. Prepare the eggs

   • Boil the duck eggs with a splash of vinegar for easy peeling.

   • Use chopsticks to lift them out once done.

3. Add the coconut water

   • Pour coconut water into the pot until it completely covers the meat.

   • Bring to a gentle boil and skim off the foam for about 20 minutes.

   • Add fish sauce to taste, then add the peeled eggs.

4. Add the jackfruit leaves

   • After 1–2 hours of simmering, scatter the jackfruit leaves across the surface.

   • The leaves help create a pleasant aroma, deepen the flavor, and make the broth clearer.

5. Slow-simmer to perfection

   • Keep the heat low and continue braising for about 3 hours.

   • The dish is ready when the broth turns a natural amber color, similar to caramelized sugar, even though no caramel sauce is used.

Why This Recipe Works

• Coconut water naturally enhances sweetness and color without artificial additives.

• Jackfruit leaves enrich the fragrance and help clarify the broth.

• Sun-drying the marinated meat produces a glossy, firm texture that holds up beautifully during long cooking.

Additional Tips for the Best Results

• If you have time, marinate the meat overnight in the refrigerator. This deepens the flavor significantly.

• Do not add water to hot sugar when making caramel, as the steam can cause burns.

• Let the meat cool completely before refrigerating; it can be stored for 2–3 days.

• For extra tenderness, place a sheet of banana leaf on top during braising. It helps maintain heat and absorbs impurities.

• Avoid covering the pot while simmering; leaving it uncovered helps the broth stay clear and visually appealing.

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Serving Suggestion

Enjoy this flavorful braised pork with steamed rice, pickled vegetables, or boiled greens. The rich, savory-sweet broth is especially satisfying in family meals or festive celebrations.

Wishing you success and a delicious meal!