Pork Belly Braised in Coconut Water

Recipe by: Claire Winstanley

Serves: 6
Preparation time: 10mins + 3hrs (for marinating)
Cooking time:  1hr
 
Pork belly Roast (avg 800g) cut into 5 cm cubes 
2
garlic cloves, finely chopped 
4 shallots, finely chopped 
2
spring onions, finely chopped
¼ cup fish sauce 
½ cup Woolworths dark soy sauce 
Freshly ground black pepper 
3 tablespoons dark brown sugar 
4
star anise 
1 teaspoon Chinese 5 blend
1 tablespoon
vegetable oil 
½
onion, finely chopped 
3 cups coconut water
1½ cups water 
Small handful coriander
3 Lime, cut into wedges
 
Combine the pork, garlic, shallots, spring onion, fish sauce, soy sauce, pepper, sugar, star anise and Chinese five spice in a bowl, stirring to coat the pork. Marinate in the refrigerator for at least 3 hours or ideally overnight.
Heat the vegetable oil in a cast iron saucepan over medium-high heat and add the onion. Fry until lightly golden then remove the pork from the marinade and add to the pan. Searing the meat and then add the marinade, coconut water and water. Bring to the boil and skim off any scum that rises to the surface. Gently simmer for 1 hour, skimming occasionally.
Garnish with coriander and lime wedges steamed and serve with jasmine rice.

Head on down to your nearest Woolies for the ingredients or shop online with convenience at www.woolworths.co.za/food