You will be pleasantly surprised with the combining flavour of caramelized pork and the rich taste of coconut and rice in cold winter days.
1 pound pork (choose the belly or parts with medium level of grease)
1 coconut or 1/2 can of coconut juice
3 tbsp fish sauce
2 tbsp sugar
Salt and pepper to taste
1 - Drain the coconut milk into a bowl, cut coconut rice into long pieces. If you use canned coconut milk, you can get the unsweetened dried shredded coconut to replaced the fresh coconut stripes.
2 - Slice pork into thin pieces, mix with fish sauce, sugar, molasses and let it absorb all the spice for 20 minutes.
3 - If you do not have molasses, put a spoon of sugar into a pan, cook under medium heat until it turns into caramel. Next, put pork into the pan, braise under low fire until it shrinks a little and absorb the spice.
4 - Put coconut milk into the pan, cook until it thickens, put the coconut rice or shredded coconut into the mixture. You can add more spice according to your taste and turn off the stove.
5 - This dish is best served hot over steamed rice with a vegetable both.
Young coconut is recommended for this dish and you should not cook for too long or the pork will shrink or burn and loose the soft comforting taste.