Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 600 grams of pork belly into 2.5-centimeter cubes and season it in a large bowl with 1 tablespoon of fish sauce, 1 tablespoon of soy sauce, 1 teaspoon of black pepper, and 2 cloves of minced garlic.

2. 2

   Peel 1 medium butternut squash, remove the seeds, and cut it into 2.5-centimeter chunks.

3. 3

   Heat 1 tablespoon of cooking oil in a large pot or Dutch oven over medium-high heat, then add the seasoned pork belly and sear it for 5-7 minutes until browned on all sides, removing the pork belly and setting it aside while leaving any rendered fat in the pot.

4. 4

   Add 2 minced shallots and 1 tablespoon of grated fresh ginger to the pot and sauté for 2-3 minutes until fragrant.

5. 5

   Return the seared pork belly to the pot, add 2 cups of coconut water, 1 tablespoon of fish sauce, 1 tablespoon of soy sauce, and 2 tablespoons of brown sugar, bringing the mixture to a simmer before reducing the heat to low, covering the pot, and letting it braise for 45 minutes to 1 hour, or until the pork is tender.

6. 6

   Add all of the cut butternut squash to the pot, stir gently, and continue to braise covered for another 15-20 minutes, or until the squash is tender but still holds its shape.

7. 7

   Taste and adjust the seasoning with more fish sauce or sugar as needed, then garnish with 2 tablespoons of chopped fresh scallions before serving warm with steamed jasmine rice.