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
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.