Braised Pork with Eggs and Young Coconut

The juice that comes from young green coconuts is particularly delicious when used as a braising liquid or added to a sauce or salad dressing. It works just as well with desserts, and I often use it to make jelly. I first tasted a dish similar to this in a Saigon restaurant years ago, and I remembering taking notes at the time so I could recapture the flavour combination when I got back to my own kitchen. I try to use the meat from a suckling pig for the very best result.