Thit Ko

Ingredients

1 kg
 pork belly

2 tbsp. fish sauce

3 tbsp. 
soy sauce

1 tbsp. brown sugar

3 kaffir lime leaf

2 
red bird’s-eye chillies

1L 
 coconut water

1 x270ml can coconut cream

6
 garlic cloves, unpeeled and chopped

1 knob of ginger, roughly chopped

1 bunch coriander, chopped

1 red onion, sliced

1 cup palm hearts, chopped

2
 eggs, hard-boiled and peeled

60g 
bamboo shoot wedges

green rice, to serve

deep fried shallots, to serve

roasted sesame seeds, to serve

coconut cream for serving

spring onions, to serve

Method

Cut pork in large chunks and marinate in soy sauce, fish sauce, brown sugar, chilli and kaffir lime leaves. Sweat the garlic, ginger, onion and coriander in pot over high heat. Add the pork and seal on a high heat with the lid on top. Add the coconut water and cream and simmer with the lid on for 1hr 20min – 1hr 40min until the meat is tender.

Add palm hearts, spring onions and mint into the pot and combine. Serve with boiled eggs, deep fried shallots, sesame seeds a drizzle of coconut cream and green rice.