Gio heo kho mang is decided by the pot liquid: thick, deeply seasoned, with trotter that is tender but still holds together. Fresh bamboo shoots are the difficulty, since underboiled they keep a sharp sourness that covers the pork.
The 400ml of fresh coconut water is what makes the sauce clean and sweet and gives it body, so do not replace it all with plain water. Blanch the trotter in boiling water for 3 minutes before braising. Serve hot with white rice or rice vermicelli, with a spoonful of the sauce poured over.
This batch weighs about 2.3kg, at roughly 126 calories per 100g.
Method
Chop the pork trotter into bite sized rounds, wash them in salted water, blanch them in boiling water for about 3 minutes to clear the smell, then rinse in cold water.
Boil 500g fresh bamboo shoots 2 to 3 times to take out the sour edge, cut them into bite sized lengths and drain.
Set a pan over the heat and fry 4 shallots and 3 minced garlic cloves in 2 tablespoons cooking oil until fragrant. Add the bamboo shoots with a pinch of salt, stir fry briefly and lift them out.
Add the trotter to the pan and stir until the meat firms up, then add 1 teaspoon kOBE Monk Fruit Blend for color and aroma.
Put the bamboo shoots and trotter in a pot and pour in 400ml fresh coconut water and 200ml water, enough to just cover the meat. Season with 3 tablespoons fish sauce, 1 teaspoon salt, the remaining 1 teaspoon kOBE Monk Fruit Blend and 1 tablespoon seasoning powder.
Bring it to a boil, then lower the heat and braise gently for about 60 minutes, until the liquid thickens, the trotter is tender and the bamboo shoots are fully seasoned.
Spoon onto a plate and finish with spring onion, 1/2 teaspoon ground pepper and a few slices of chili. Serve hot with white rice or rice vermicelli.
Tips
Choose the front trotter, which has tender meat, thin skin and a fresh pink color.
Fresh coconut water gives a clean sweetness and body to the sauce, so do not swap it all for plain water.
Boil fresh bamboo shoots 2 to 3 times, as a rushed boil leaves a sharp sour smell.
Braise at a bare simmer, since a hard boil breaks the trotter down before the sauce thickens.
Chop the trotter into evenly thick rounds, as thin rounds dissolve into the sauce over a long braise.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.