Incredible Vietnamese Coconut Pork Recipe!

This Caramalised Vietnamese Coconut Pork is sure to leave your friends and family wanting more! A huge thank you to Monsoon Valley Wines for sponsoring this video!

Monsoon Valley Wines is available across restaurants and at the School of Wok in the UK!

Ingredients
500g pork shoulder / neck, sliced thinly
10 Thai shallots soaked and finely sliced
½ thumb sized piece galangal / ginger
3 cloves garlic, finely chopped
Pinch white pepper
2 tbsp coriander seeds
1 large red chilli, finely sliced for garnish

200ml coconut water
100ml chicken stock
4-5 tbsp soft brown sugar or palm sugar
1-2 tbsp fish sauce

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To find the recipe for this dish, click the link below!

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- Incredible Vietnamese Coconut Pork Recipe! -

[drewheffero]

Great Jeremy I would get half hammered with the amount of rose wine you put in there.

[PootieTang]

Finally bought a wok. Because of this channel and to add a new hobby. I still have not found a Thai restaurant in America that can make the amazing Thai fried rice, beef, tomato, egg etc whatever else that i had in Thailand 2005. I went there Jan-Feb to do construction and the it would be nice to know that recipe. Fish sauce or what is missing. Semper Fi

[greenrockgarden]

Will be cooking this tonight. Thank you.

[moyralouise]

Would never have known this was a thing, YUMMO

[miekezevenhuizen]

Looks delicious! Will definitely make this😊

[HenryhyphenS]

Jeremy with Coconut water, are you talking like Vita Coconut Water? Or are is it something else. Could normal coconut water + some coconut milk replace it? Looking forward to making this!!

[mariamiller]

How can i get the written recipes? So many of the ingredients i have never heard of. Really need the written recipe.

[rosielee]

Looks delicious but it is hard to get shallots when you go to your regular supermarkets to shop.

[Stuart-AJC]

Any chance that you could post the recipe? There is no link in the description:
"To find the recipe for this dish, click the link below!"
"- Link - " *missing*

[mirandak]

Do you in the UK mean what we in the US mean by Coconut Water, that’s like a thin drinking liquid here, the same as the actual watery liquid in a fresh coconut like you said they use in Vietnam.

But what you used seemed like what we call Coconut Milk, which is very different.

[sinivalas]

Recipe says 1/2 onion but uses about 10 shallots!??!

[xFishyTV]

For an instructor, there's a lot wrong going on. Firstly, not removing the spices after blooming from the oil? There's a higher chance of them burning. Second, the "seared" pork came out of the wok gray, not browned. So many classical wok techniques are not shown in this video, such as "cooking in batches." None of the food will have the wok hei flavor because it's basically all boiled together. The idea was good, execution was not. I've been cooking with a wok for 20 years in a professional kitchen and at home. Look elsewhere