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Ingredients

2 garlic cloves, crushed
1 tablespoon ginger, finely grated
2 tablespoons fish sauce
1/4 cup (60ml) soy sauce
4 whole star anise
3 teaspoons caster sugar
1 brown onion, finely chopped
3 cups (750ml) coconut water
1kg Coles Australian Pork Belly
1 spring onion, thinly sliced
1/3 cup coriander leaves
Steamed baby buk choy, to serve
Steamed long grain rice, to serve

Method

Step 1 Combine the garlic, ginger, fish sauce, soy sauce, star anise, sugar, brown onion and 1 cup (250ml) of the coconut water in a large ceramic dish. Add the pork and turn to coat. Cover and place in the fridge, turning occasionally, for 2 hours or overnight to marinate.
Step 2 Preheat oven to 200C. Heat a large oiled frying pan over high heat. Remove pork from marinade, reserving the marinade. Cook the pork, rind-side down, for 5 mins or until golden brown
Step 3 Place pork in a roasting dish. Pour over reserved marinade and remaining coconut water. Roast, basting occasionally with marinade, for 1 hour or until pork is cooked to your liking.
Step 4 Sprinkle pork with spring onion and coriander. Serve with buk choy and rice.

Coconut and star anise pork belly

How to make Coconut and star anise pork belly

Ingredients

Method