This pork is filled with plenty of flavours, it is one of my favorite ways to serve pork. For this dish, you need either the flesh & juice of young green coconut or if you can't find that, get young coconut in a can in it's own juices. Old brown coconut won't work for this recipe.
Ingredients 
300 gms Pork Meat
50 gms Young Coconut Meat With Juice
2 Tablespoons Ketchup
2 Tablespoons Light Soy Sauce
2 Tablespoons Oyster Sauce
2 Tablespoons Chilli Sauce
2 Tablespoons Lemon Juice
2 Tablespoons Red Wine
1 Teaspoon Salt
1 Tablespoon Sugar
1 Teaspoon White Pepper
2 Tablespoons Water
Preparation
1. Clean the pork meat and slice it into 8x4 cm strips.
2. Mix the pork with all ingredients and marindate overnight in the fridge.
3. Empty the pork and sauce into a saucepan and simmer slowly until the pork is cooked through and the juice reduced to half it's volume.
4. Serve with Thai fragrant rice and chinese cabbage.
Comments (1)
Hi Appon, I love your Thai recipes. You are a great chef. Rrcently i had tried your Pinic Pork and it's deliciou. Thanks for your recipe.
I've got question regarding pork in young coconut sauce. Can i omit coconut meat? How mamy tablespoons do i have to use young coconut juice? Sorry for unconvenient. Have a great day!
[Appon]Yes you can omit the young cocount meat. Just use 50ml of the coconut juice instead.
Posted by Chantha | July 2, 2007 11:42 PM
Posted on July 2, 2007 23:42