Slow Cooker Pork Cheeks Braised In Coconut Water

This easy Slow Cooker Pork Cheeks Braised in Coconut Water is a delicious, hearty meal full of rich, aromatic flavors. Tender pork cheeks are slow-cooked in a fragrant coconut broth with ginger, spices, and fish sauce, making it a perfect dish for a cozy dinner. Serve with rice noodles and fresh herbs for a tasty touch!

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Recipe Ingredients

1 tbsp finely grated ginger
4 red Asian shallots, thinly sliced
6 garlic cloves, finely chopped
1 liter (4 cups/35 fl oz) coconut water
6 star anise
2 cinnamon sticks
8 cloves
3 tbsp raw sugar
100 ml (⅓ cup + 1 tbsp/3½ fl oz) fish sauce
1.5 kg (3 lb 5 oz) skinless pork cheeks, trimmed
1 tbsp cornflour (cornstarch) – only needed for slow cooker
To serve: thick rice noodles, fresh mint, Vietnamese mint, coriander (cilantro) sprigs, roasted peanuts, and sliced chilli

How To Make Slow Cooker Pork Cheeks Braised In Coconut Water

Prepare the base and pork: Put the ginger, shallots, garlic, coconut water, star anise, cinnamon, cloves, sugar, fish sauce, and pork cheeks into the slow cooker.
Cook on low: Set the slow cooker to low and cook for 8 hours, or until the pork cheeks are tender.
Remove the pork: Lift the pork cheeks out using a slotted spoon and set them aside on a plate.
Thicken the sauce: Turn the slow cooker to high. In a small bowl, mix the cornflour (cornstarch) with 125 ml (½ cup/4 fl oz) of the braising liquid until smooth. Stir this mixture back into the slow cooker. Cook uncovered for 15 minutes, or until the sauce has slightly thickened.
Warm the pork: Tear the pork cheeks into large pieces and return them to the slow cooker for 5 minutes to warm through.
Serve: Serve the pork and sauce over thick rice noodles, topped with mint, Vietnamese mint, coriander, roasted peanuts, and sliced chilli. Enjoy!

Recipe Tips

Trim the pork cheeks well: Make sure the pork cheeks are trimmed of any excess fat to prevent the dish from becoming greasy. This helps the flavors from the broth to shine.
Use fresh coconut water: For the best taste, opt for fresh coconut water (not the canned or processed versions) to enhance the natural sweetness in the braise.
Don’t rush the slow cooking: Let the pork cook on low for the full 8 hours. This allows the flavors to meld and the meat to become tender and juicy.
Thicken the sauce carefully: When adding the cornflour mixture, stir well to avoid lumps and make sure it blends smoothly into the broth for a perfect consistency.
Shred the pork just before serving: Tear the pork into large pieces right before serving to keep it moist and flavorful, rather than letting it sit in the liquid for too long.

Recipe FAQs and Variations

Can I use a different cut of pork?

Yes, you can substitute pork shoulder or pork belly if you can’t find pork cheeks. These cuts will also become tender when slow-cooked, though the flavor may vary slightly.

Can I make this dish spicier?

Absolutely! Add more sliced chili or some chili flakes when cooking the broth for an extra kick. You can also serve with a side of chili sauce for added heat.

Can I use a different liquid instead of coconut water?

If you don’t have coconut water, chicken broth or vegetable stock can be used as a substitute, though it will change the flavor profile.

Can I make this dish ahead of time?

Yes, you can prepare it the day before and store the cooked pork and sauce in the fridge. Just reheat and serve the next day.

What if I don’t have all the herbs for serving?

If you’re missing Vietnamese mint or coriander, you can substitute with basil or parsley. Fresh herbs are key, but don’t worry too much about the exact types.

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