Vietnamese food has a characteristic mild taste. In this classic recipe, coconut milk is used to make a creamy sauce that is just added sugar, nuoc mam (fish sauce) and white pepper.
750 g of pork
2 tablespoons palm sugar, or brown sugar (demerara)
1 1/4 dl cold water
2 1/2 tablespoon fish sauce
3/4 teaspoon of white pepper
25 dl thin coconut milk
 Pour boiling water over the pork rind and pat it dry. Place the meat with the rind down in the sauce pan and pour in enough cold water to cover the meat. Give a boil, then turn the heat down to medium strength and cook for about 45 minutes, turn the meat several times. pour out the water, set the meat to the side and allow it to drain well. Cut the meat into thick slices, then into 5 cm / 2 inch wide strips.
 put sugar and water in a saucepan and bring to a boil, then turn down the heat and cook the brine until turns sticky. Dip the strips of meat into the brine and put them back in the pan again.
 Sprinkle the meat with fish sauce and pepper. Pour the coconut milk slowly down the sides of the sauce pan. Put the lid on and simmer over medium heat until the meat is tender and the sauce is thick and creamy.
Serve with white rice.