Ingredients
1/3 cup coconut vinegar
1/3 cup light soy sauce
4 fresh or dried bay leaves
1/2 tsp black peppercorns
1 kg (2.2 lb) pork scotch fillet steaks, cut into 4cm pieces (you can also use pork belly here)
2 tbsp peanut oil
1 onion, cut into thin wedges
6 garlic cloves, finely chopped
¼ tsp chilli flakes
270ml (9.1 fl oz) can coconut cream
1 tbsp brown sugar
1 long red chilli, thinly sliced
2 spring onions (scallions), thinly sliced
steamed rice, to serve
Instructions
STEP 1
Combine the pork, vinegar, soy sauce, bay leaves and peppercorns in a large glass or ceramic bowl. Toss to coat. Cover and place in the fridge for 30 minutes to marinate.
STEP 2
Drain the pork, reserving the marinade. Pat the pork dry with paper towel. Heat 1 tablespoon of the oil in a large, heavy-based saucepan over high heat. Cook the pork, in batches, for about 3-4 minutes or until golden brown. Transfer to a plate and set aside.
STEP 3
Place the pan back on medium-high heat and add the remaining 1 tablespoon of oil if you don’t have at least a tablespoon of fat in the bottom of the pan. Add the onion, garlic and chilli flakes. Season with a pinch of salt. Turn the heat to medium and cook, stirring, for 3-4 minutes until the onion softens. Add the pork, reserved marinade and 1 cup of water. Cover. Reduce heat to low and simmer for 30 minutes.
STEP 4
Add the brown sugar and coconut cream and cook, uncovered for a further 45 minutes-1 hour or until the pork is very tender and the liquid reduced.
STEP 5
Scatter over the spring onion and fresh chilli and serve with steamed rice.
