Easy Vietnamese Braised Pork (Thịt Rim Nước Dừa)
Step 2: Pan Fry and Braise
Heat a large skillet over high heat.
Add the pork directly into the skillet in a single layer. Pan fry until it starts to brown and caramelize, about 4 minutes per side.
Pork shoulder has a lot of fat. This will help it render some pork fat to sauté the aromatics later. This is also the only time to get caramelized bits to darken the braising liquid. No need to cook all the way through at this point.
Once you have a layer of rendered pork fat, add the aromatics (shallots, garlic, and whites of green onions) right on top of the oil and sauté for a few seconds until fragrant.
Add the seasonings and coconut soda. Braise, uncovered, on a low simmer until the liquid reduces and thickens to a bubbly glaze, about 20 minutes.