Pork Belly in young Coconut Juice
serves 4 - 6
ingredients
2 tbsp minced garlic
1 red Asian shallot, diced or eschallot
2 tbsp fish sauce
1 tsp oyster sauce
2 tbsp sugar
1 tsp salt
1 tsp freshly ground black pepper
300 g pork spare ribs, cut into 3 cm pieces
vegetable oil, for deep frying
1 cup young coconut water
1 onion sliced into segments
2 coriander (cilantro) sprigs
method
In a mixing bowl, combine 1 tablespoon of the garlic, shallot, fish sauce, oyster sauce, sugar, salt and pepper. Mix well, then add the pork ribs and stir to coat well. Set aside to marinate for 20 minutes.
Pour the oil into a wok and heat to high
Add the drained pork in batches and deep-fry over medium heat for 3 minutes, or until brown. Keep the marinade
Remove the pork with a slotted spoon and drain on kitchen paper.
Put the coconut water and the reserved marinade in a saucepan and bring to the boil.
Add the pork ribs, reduce the heat and simmer for about 15 minutes, then increase the heat and cook for a further 5 minutes, or until the coconut water has reduced to a quarter of its original amount.
Add the remaining garlic, the onion and a pinch of black pepper. Stir constantly for 5 minutes, then turn off the heat.
Transfer the ribs to a serving platter and garnish with coriander.
Serve with steamed jasmine rice.