• 500g (1.1lb) pork belly

• 2 tablespoons salt

• 1½ tablespoons honey

• ½ cup coconut water

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Sauce:

• 1 cup coconut water

• 1½ cups chicken stock or broth

• ¾ cup dark soy sauce

• 2 teaspoons five spice

• ½ teaspoon black pepper

• 1 tablespoon palm sugar

• 1½ teaspoons garlic – crushed

• 2 teaspoons ginger – grated

• 1 cup spring onions – sliced

• 1 chilli – sliced in thirds

Method:

Preheat the oven to 200°C (392°F).

Rub the pork belly skin with salt. 

Place the pork belly (skin up) into a deep oven pan.

Set aside. 

Sauce:

Combine all the sauce ingredients together in a small jug.

Pour the sauce mixture around the base of the pork. (Do not pour over the skin).

Plave the pan into the oven. 

Bake for 20 minutes at 392°F (200°C).

Lower the heat to 356°F (180°C).

Bake for a further 25-30 minutes, or until the pork crackling is crispy.

Remove the pork and set it aside.

Strain the pan juice into a saucepan.

Add the ½ cup coconut water and the 1½ tablespoons honey.

Allow to simmer until the sauce reduces by half or becomes a thick glaze.

Cut the pork into bite-sized squares and then place them onto the serving spoons. (Crackling side up)  

Pour a small quantity of glaze around each pork square.

Garnish with snow pea shoots.

Serve warm.