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.
