1 lb pork
1 coconut to extract milk or 1/2 can coconut milk
3 tbsp fish sauce
2 tbsp sugar
1 tbsp molasses
salt and black pepper, to tasteMethod
If you are using a coconut, save water in a bowl and cut coconut into strips.
If you are using canned coconut milk, get unsweetened shredded coconut to use as coconut strips.
Cut pork into thin strips and mix with fish sauce, sugar, and molasses and marinate for 20 minutes to absorb the spices.
If you do not have molasses, place a spoon of sugar in a pan and cook n medium heat until it becomes caramel. Place pork in pan and cook until it shrinks and absorbs the spice.
Put coconut milk in the pan and cook until it thickens. Place coconut strips or shredded coconut (or coconut rice) into the mixture. You can add more spice to suit your taste and turn off stove.
This dish is best served hot over steamed rice with vegetables on the side.
Note: It is recommended that you use a young coconut and do not cook for too long or the pork will shrink and burn and loose its soft taste.