Step 1

Place a large skillet over medium-high heat with the oil. Working in batches, sear off the meat, browning well on all sides, about 15 minutes total.

Step 2

Transfer the meat to the crock of a slow cooker and add the fish sauce and enough coconut water to cover the meat by about two-thirds (NOTE: This dish can be prepared up to this point and then stored in the refrigerator overnight to be cooked the next day).

Step 3

Turn on the slow cooker and simmer the meat until fork tender, about 6 hours on high heat or 8 hours on low heat. Serve warm with a few spoonfuls of the braising liquid and a hearty garnish of cilantro and scallion.

Step 4

This dish is incredibly satisfying but very rich. Temper its heartiness and make it into a complete meal with a side serving of steamed white rice.

Step 5

Don't cut corners on browning the meat off - if anything, let it sear a bit longer than you think you should. It's a critical cornerstone to keeping the flavor of this dish from washing out in the slow cooker.