Vietnamese 'Thit Kho Tau' - Pork belly slow-cooked in coconut water. It's very similar to the Chinese dish Red Cooked Pork, where they use water instead of coconut water, but they use Shaosing rice wine, which you won't find in the Vietnamese version. So I've basically taken the best of two worlds and combined them.
Method: Marinate pork belly with chopped spring onions, crushed garlic, light soy sauce, Shaosing rice wine and black pepper.
Caramelise the pork in some palm sugar, add water and coconut water (about half and half), soy sauce, fish sauce, some more rice wine, star anise, sliced ginger, spring onions, and bashed-up lemongrass stalks. Bring to a simmer and cook for a couple of hours. Serve with rice, pak choi and spring onions.
