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 (click here to see my recipe for how to cook rice)
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.
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.
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.
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.
Scatter over the spring onion and fresh chilli and serve with steamed rice.
Fantastic and tweaked to cook in half the time
I halved this recipe and was in a hurry. I used a meat velveting process by adding about half a teaspoon of bicarbonate of Soda and a teaspoon of cornflour to the marinade. That cut down the cooking process so much. I also don’t have a wonderful relationship with rice so added about 3 cups of frozen green beans for extra bulk when I added the cooked pork. Stir fried for about 5 mins to cook beans then added sugar and coconut milk and cooked for another 5 mins. Wow, amazing!
One of the Best
What an amazing dish……only took the one serving to be come a favorite of everybody’s that I have cooked this for. Great flavors….restaurant quality meal.
Wow wow wee!!
This recipe was so delicious. The coconut cream made this authentic recipe into a gourmet version! The cook time was torture but WELL worth the wait! Picky husband and daughter raced how flavorful the sauce was! My only addition was adding Dried Lily blossoms that took it to another level!