Ingredients
500g pork (meat of the rump)
2 rice bowl of coconut milk
¼ rice bowl of fish sauce
1 teaspoon of sugar
Some cloves of garlic

Preparation
Wash and blanch pork; wash again; cut into 6cm cubes

Pour the coconut milk and ½ bowl of water into a pot; add sugar and slightly-crushed garlic; put the pot on the fire; add the cubes of meat; cook over high heat until the scum rises; skim it off; turn down the heat and cook until the pork is tender; season to taste. Serve with pickled beansprouts, pickled mustard greens. It can also be cooked with snake-head mullet or eggs.