Vietnamese Candied Pork Belly

400g Street Food Vietnamese Zesty Lime Sauce (Nuoc Cham)

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1.5kg cubed pork belly (or pork shoulder if desired)

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600ml coconut water

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Sliced spring onion and crispy onions to garnish

1. Heat a pot to medium heat. Add a drizzle of oil and pork belly.Stir fry for 1-2mins to brown and char lightly.

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2. Add Vietnamese Zesty Lime Sauce (Nuoc Cham), stir fry for1-2mins. Add coconut water; mix well. Simmer uncovered for 1½-2 hours or untilliquid is reduced and pork is tender. The fat will be rendered and separate.Continue stirring until liquid is sticky and adheres to the pork pieces.

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3. Garnish and serve with rice and steamed greens.