I cant get enough Vietnamese! The newest obsession is Thit Kho, basically pork belly braised in caramel. NBD. I recently made this for tablespoon and then shoved the whole thing into pie crust for these awesome Vietnamese Thit Kho Empanadas. Check it out!
I used your recipe for the braised pork last night and they were AMAZING! I didn't have the coconut water (hard to find in Sweden), so I used the liquid and a little of the solid from a can of coconut milk with a little bit of a water, and it was magical. Just had it over bún thit, but I love the idea of the empanada crust and will try this out next dinner party as some small hors d'oeuvres! Thank you!