Coconut Braised Pork (Slow Cooker Recipe)
Perfect for tacos, bowls, and more
Our Coconut Braised Pork is an absolute favourite from our newest menu. This rich and flavourful filling is incredibly versatile and beyond delicious. Whether you are planning to use it for tacos, rice bowls, or something completely different, here is exactly how we cook the pork to perfection.
Ingredients
1.2 kg pork shoulder, cut into large chunks (around 5 cm pieces)
1 tablespoon vegetable oil
1 brown onion, finely diced
4 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 red chilli, finely sliced (optional, depending on heat preference)
2 tablespoons palm sugar or brown sugar
2 tablespoons fish sauce
2 tablespoons soy sauce
400 ml coconut milk
200 ml water
Juice of 1 lime
Fresh coriander, to garnish (optional)
Salt and pepper, to taste
Method
Heat the vegetable oil in a frying pan over medium-high heat. Season the pork with salt and pepper. In batches, sear the pork pieces until browned on all sides. This step adds flavour. Once browned, transfer the pork directly into the slow cooker bowl.
In the same frying pan, reduce the heat slightly. Add the onion and cook for a few minutes until softened. Stir in the garlic, ginger, and chilli, and cook for another minute until aromatic.
Transfer the onion mixture into the slow cooker with the pork.
Add the palm sugar, fish sauce, soy sauce, coconut milk, and water into the slow cooker. Stir gently to combine and coat the pork pieces evenly.
Cover and cook on low for 8 hours, or high for 4–5 hours, until the pork is tender and pulls apart easily.
Once cooked, use two forks to gently shred the pork in the slow cooker. Stir it through the sauce to soak up all the rich, coconutty flavours.
Squeeze over the lime juice and adjust seasoning with extra salt or pepper as needed.
If you would like a slightly thicker sauce, leave the slow cooker uncovered and switch to the high setting for another 20–30 minutes, stirring occasionally until it reduces.
Garnish with fresh coriander if using, and serve however you like — over steamed rice, in buns, wrapped in flatbread, or tossed through noodles.
