Easy Vietnamese Braised Pork (Thịt Rim Nước Dừa)

Looking for a quick and easy Vietnamese pork recipe that will remind you of childhood?

Try this flavorful and tender braised Vietnamese pork. Along with the chicken version, this was one of the first Vietnamese braised dishes I replicated when I moved away from home.

It’s easy to prepare, with no need for marinating or the traditional method of caramelizing sugar to get that dark sauce. The pork shoulder is slowly braised in coconut juice until it reduces to a thick, umami-packed sauce that’s the perfect dark rich color.

Enjoy this savory and slightly sweet pork with fluffy steamed rice and your choice of vegetables for a tasty, simple meal. Make sure to drizzle that sauce over the rice. Chef’s kiss!

I also like to double the recipe to make a large batch because the leftovers taste even better the next day — perfect for meal prepping to pack for school or work.

What You Will Need

• Pork Shoulder: Pork shoulder has the perfect amount of fat that’s ideal for braising. You can also substitute with pork belly for a richer and fattier cut.
• Aromatics: Shallot, garlic and whites of green onions as the aromatics to provide the aroma to the dish. We will use the green part of the green onions for garnish.
• Fish Sauce: Fish sauce is an essential Vietnamese ingredient for a salty umami flavor.
• Sugar: Sugar balances the salty fish sauce for a well-rounded flavor.
• MSG (optional): MSG enhances the flavor. Can be omitted if preferred.
• Ground Black Pepper: Ground black pepper adds to the sauce and a bit more at the end for a peppery finish.
• Coco Rico Coconut Soda: Coconut soda adds sweet and subtle coconut flavor. In Vietnam, fresh coconut juice is used. Whereas in the States, many Vietnamese families opt to use Coco Rico coconut soda. It’s easy to find. It’s cheap. And it’s pantry-stable. If you can’t find Coco Rico coconut soda, use fresh coconut juice/water or any other bottled or canned coconut juice alternative. When using other alternatives other than Coco Rico coconut soda, keep in mind that the sweetness level may vary. You may have to adjust the sweetness level by adding with water (if too sweet) or sugar (if too plain).
• Salt: Add a bit of salt to taste at the end, if needed.
• Red Chilies (optional): For those who like a bit of spiciness. I like to leave them whole so the heat doesn’t escape into the dish.

How to Make It

Step 1: Prep the Ingredients

Slice the pork shoulder into ½-inch thick pieces. I’m using mallet to pound the pork to an even thickness. This also tenderizes the pork. Using a mallet is entirely optional.

Dice the shallot and garlic finely. Thinly slice the green onion, keeping the whites and greens separate.

Step 2: Pan Fry and Braise

Heat a large skillet over high heat.

Add the pork directly into the skillet in a single layer. Pan fry until it starts to brown and caramelize, about 4 minutes per side.

Pork shoulder has a lot of fat. This will help it render some pork fat to sauté the aromatics later. This is also the only time to get caramelized bits to darken the braising liquid. No need to cook all the way through at this point.

Once you have a layer of rendered pork fat, add the aromatics (shallots, garlic, and whites of green onions) right on top of the oil and sauté for a few seconds until fragrant.

Add the seasonings and coconut soda. Braise, uncovered, on a low simmer until the liquid reduces and thickens to a bubbly glaze, about 20 minutes.

Step 3: Adjust Seasoning and Serve

Taste and add salt if needed.

Garnish with green parts of the green onion and optional red chilies.

Serve with steamed rice for a complete meal. I like to add sliced cucumbers. Blanched vegetables such as bok choy are also delicious for a more well rounded meal.

Helpful Tips

• Marinate the Pork Longer: For more intense flavor, marinate the pork for at least 30 minutes or overnight in the fridge. However, it’s still delicious if you just throw everything together in the skillet as described in the recipe.
• Use a Non-Stick Pan: Since we’re not using additional oil, a non-stick pan will prevent sticking and burning. Pork shoulder will render a lot of fat on its own. Just be patient when pan frying to render the fat into flavorful oil.
• Monitor the Simmering Liquid: Keep an eye on the simmering liquid to avoid it evaporating away. If it’s cooked too long, the liquid will evaporate, leaving only the rendered pork fat.

Related Recipes

If you enjoy this post, you might also enjoy these popular recipes:

• Easy Chinese Soy Sauce Braised Pork Ribs
• Vietnamese Coconut Chicken Curry (Cà Ri Gà)
• Vietnamese Spring Rolls with Peanut Sauce
• Northern Vietnam Vermicelli Noodles with Grilled Pork Meatballs (Bún Chả Hà Nội)

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