Coconut braised pork pho

title="Coconut braised pork pho"
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• 0:15 Prep


• 2:10 Cook


• 
  4 Servings


• Capable cooks

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

Featured in
Coles Magazine

Ingredients

• 2 teaspoons olive oil


• 1.7kg Coles Australian Pork Forequarter Roast Boneless


• 4 cups (1L) coconut water


• 2 tablespoons brown sugar


• 2 tablespoons fish sauce


• 2 tablespoon kecap manis (sweet soy sauce)


• 1 brown onion shallot, finely chopped


• 2 garlic cloves, crushed


• 1/2 teaspoon 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 tablespoons chopped roasted peanuts

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.
  
  
  

• Author: (N/A)


• Image credit: (N/A)


• Publication: Coles

Source: taste.com.au