recipeviz

← All recipes

Tomato Braised Pork

Pork fried with shallot and tomato, then simmered down in coconut water and seasoned at the end.

1/2 shallotchopfryuntilfragrant3 tomatoesdicefryuntilsoft1lb porkfry untilcooked,seasoningwith saltandpepper1/2 cup coconut watersimmeruntilreducedby half1tbsp fish sauce1tbsp sugar (add to taste)1tbsp mushroom seasoninglightly salt and peppermix
Read left to right: ingredients enter on the left, each block spans what it consumes. Open in the playground
Recipe source 
SHA: 1/2 shallot
chop SHA
fry until fragrant SHA

TOM: 3 tomatoes
dice TOM
PAN1: fry until soft TOM SHA

PORK: 1lb pork
PAN2: fry until cooked, seasoning with salt and pepper PORK PAN1

COCO: 1/2 cup coconut water
PAN3: simmer until reduced by half COCO PAN2

FISH: 1tbsp fish sauce
SUG: 1tbsp sugar (add to taste)
MU: 1tbsp mushroom seasoning
SAL: lightly salt and pepper

mix PAN3 FISH SUG MU SAL

Notes

The recipe is built as one pan handed forward four times, which is why the diagram is a single long chain rather than a branching tree: PAN1 becomes PAN2 becomes PAN3, each step inheriting everything before it.

  • Cook the tomatoes down further than looks necessary. They should collapse into a sauce before the pork goes in, not stay in wedges.
  • Coconut water, not coconut milk. It reduces to a thin, faintly sweet glaze rather than a curry.
  • The final seasoning is deliberately a separate step. Reduce first, taste, then balance with fish sauce, sugar and mushroom seasoning — the reduction concentrates the salt already in the pan, so seasoning early overshoots.

Serve over rice, with the pan sauce spooned over.