For a warming and tasty meal, check out this Coconut braised pork pho recipe. Filled to the brim with noodles, herbs and roasted peanuts, you've got yourself a family dinner hit.
Serves44
Cook time2 hr 10 mins2 hour 10 minutes
Prep time15 mins15 minutes
Ingredients
2 tsp olive oil
1.7kg Coles Australian Pork Forequarter Roast Boneless
4 cups (1L) coconut water
2 tbs brown sugar
2 tbs fish sauce
2 tbs kecap manis (sweet soy sauce)
1 brown onion shallot, finely chopped
2 garlic cloves, crushed
½ tsp Chinese five spice
200g rice noodles
1 carrot, peeled, cut into matchsticks
2 spring onions, thinly sliced
⅓ cup mint leaves
1 long red chilli, thinly sliced
2 tbs chopped roasted peanuts
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat oil in a large frying pan over medium heat. Cook pork for 10 mins or until browned all over.
Step 2
Meanwhile, place coconut water, 1 cup (250ml) water, sugar, fish sauce, kecap manis, shallot, garlic and Chinese five spice in a large heavy-based saucepan with a lid. Bring to the boil. Add pork. Reduce heat to low. Cover and simmer for 2 hours. Transfer pork to a plate and set aside for 10 mins or until cool enough to handle. Use 2 forks to coarsely shred. Return to the pan.
Step 3
Prepare noodles following packet directions. Divide noodles among serving bowls. Ladle pork and broth into bowls. Top with carrot, spring onion, mint, chilli and peanuts.
