500g boneless Colcom Belly Pork
50g White Sugar
500ml Coconut Water
¼ cup Fish Sauce
3-4 Spring Onions, white parts only bashed
Pinch of Salt
½ tsp ground White Pepper
3 Red Chillies, left whole
- Cut the belly pork into 2cm x 4xm pieces and set aside.
- To make the caramel place the sugar and 2 Tbls of water in a pan over high heat.
- Simmer until dark, but not burnt caramel, then carefully add pork pieces to the pan. Stir to coat the pork in the caramel, then add the coconut water. Slowly bring to the boil skimming off any fat and impurities that rise to the surface.
- Reduce the heat to low then add the fish sauce, spring onions and salt and pepper. Simmer for 1 ½ hours until the pork is tender. Add the whole chillies in the last five minutes of cooking.
Transfer to a serving platter and garnish with nasturtium leaves and as a suggestion serve with pickled vegetables and steamed rice.