🛒 Ingredients (Serves 4)

1 lb (450 g) pork shoulder, cut into 1½-inch cubes
1 medium ripe red dragonfruit, peeled and cubed
1 tablespoon vegetable oil
4 cloves garlic, minced
1 small onion, sliced
1 tablespoon fresh ginger, minced
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon brown sugar
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
1½ cups (360 ml) water or light broth
1 tablespoon lime juice (or vinegar)
2 green onions, chopped (for garnish)

🔪 Instructions

1. Brown the pork
Heat oil in a pot over medium-high heat. Add pork cubes and sear until lightly browned on all sides (about 5–7 minutes). This builds flavor—don’t skip it.
2. Build the base
Add garlic, onion, and ginger. Sauté for 2–3 minutes until fragrant and slightly softened.
3. Season and simmer
Pour in soy sauce, fish sauce, brown sugar, salt, and pepper. Add water or broth.
Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes until the pork is tender.
4. Add dragonfruit
Gently stir in the dragonfruit cubes. Simmer uncovered for another 10–15 minutes.
The dragonfruit will soften and lightly thicken the broth while adding a subtle sweetness and color.
5. Finish with brightness
Stir in lime juice. Taste and adjust seasoning (more salt, sugar, or acidity as needed).
6. Serve
Garnish with green onions and serve hot over steamed rice.

💡 Grandma Tips

Use ripe dragonfruit—it should be slightly soft. Underripe fruit won’t add much flavor.
Don’t overcook after adding the fruit, or it will completely dissolve.
If you want a richer dish, swap pork shoulder for pork belly.
For a spicier version, add 1–2 sliced chilies with the garlic.