Coconut braised pork pho

Готовим Meat Coconut braised pork pho

This pho filled with pork, noodles and veggies makes a hearty meal for the family.

Lables: Egg free Gluten free Lactose free Milk free Wheat free
  1. Heat oil in a large frying pan over medium heat. Cook pork for 10 mins or until browned all over.
  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.
  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.

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2 tsp olive oil
1.7kg Coles Australian Pork Forequarter Roast Boneless
4 cups coconut water
2 tbsp brown sugar
2 tbsp fish sauce
2 tbsp kecap manis
1 brown onion shallot, finely chopped
2 garlic cloves, crushed
1/2 tsp Chinese five spice
200g rice noodles
1 carrot, peeled, cut into matchsticks
2 spring onions, thinly sliced
1/3 cup fresh mint leaves
1 long red chilli, thinly sliced
2 tbsp chopped roasted peanuts

Adv

Autors
Preparation time
15
Cooking time
2:10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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