I love an easy recipe where you can throw everything in a pot and walk away. This tender pork literally falls to shreds as soon as it hits the fork and the recipe has zero added fat or sugar. The sweetness comes from fresh coconut water, the acid in the lime juice tenderises the meat and the pork magically fries in it’s own fat at the final stage producing caramelised chunks of heaven.
The aromatic spice mix of cumin, coriander, pepper and garlic gives the pork a beautiful kick that complements the freshness of lime juice perfectly. Keep your eye on the pork at the end of the cooking time so that you don’t burn it. The meat crisps quickly at the final stage and needs a gentle toss to help it caramelise evenly.
My son Vasili absolutely loves caramelised pork and requests it regularly. Given all I have to do is throw everything in a pot and walk away I happily oblige! Kids love this recipe because the pork is not spicy, super tender and full of flavour. It’s the perfect one pot family meal. Make it once and you will go back to it again and again and again. Enjoy!
- 1.2 kg pork shoulder or neck, cut into large chunks
- 1 tbs sea salt flakes
- 1 tbs ground cumin
- 2 tsp ground coriander
- 1 tsp ground white pepper
- 1 tsp ground garlic
- 2 cups fresh coconut water (approx. 1 young coconut)
- 1 cup water
- ½ cup lime juice (approx. 4 limes)
- To serve
- Steamed rice (or cauliflower rice for a low carb version)
- Fresh coriander
- Add pork and dry spices to a bowl. Rub seasoning all over pork and marinade for at least 30 min or overnight.
- Add seasoned pork to a large heavy based pot. Pour in the coconut water, lime juice and water. Bring the pot to a boil and then reduce heat to low and simmer covered for 1½ hrs.
- Remove the lid and simmer for 1 more hour uncovered. Keep your eye on the pork at the end of the cooking time because the liquid will evaporate quickly towards the end and the pork will fry in it’s own fat. At this stage gently turn the pork cubes with tongs to brown on all sides. Remove from heat.
- Serve with steamed rice and garnish with fresh coriander.
This looks incredible! love that you used fresh coconut water, this is new to me but wow, I want to eat this all! great recipe 🙂
Thank you Albert hope you enjoy it!
I don’t usually see fresh coconut in the market. Do you think I could substitute canned coconut milk?
Julie I’m referring to young coconuts that you drink directly from. The one with the lighter shell not the dark brown one. If you use milk it will turn into a curry.
Could this recipe be cooked in a slow cooker please, if so for how long, many thanks, Judy
Yes it could but I have not made it in one Julie. I would try 4 hrs on a low setting and see how you go, it may need less or more time, what you want is all the liquid to reduce. At the final stage it fries so take the lid off and give it a toss to caramelise evenly. Good luck!
Thank you
Hi Helen, this looks like a great recipe, but I can’t tolerate coconut water. Can you suggest an alternative? Many thanks, Evan
Hi Evan, just replace the coconut water with normal water and for sweetness add a couple of tablespoons of brown sugar. Enjoy!!
Thanks Helen, that sounds great and we had actually wondered about just sugar and water, but brown sugar is even better! Thanks. Evan
nice recipe thanks for sharing
Flavorful and delicious. Amazing ingredients used to making this dish. Love this Dinner option. Sounds so perfect.
Hi Helen, can you use lamb or beef instead of the pork?
Hi Maria
You could replace the pork with lamb shoulder or chuck steak but you may need to cook beef a little longer for tenderness.
Love this recipe but it always takes way longer than the recipe says. Like a whole extra hour for the water to evaporate. What am I doing wrong?
The speed will vary depending on how high the heat is when simmering and the size of your pan. Try increasing the heat intensity next time at the start or try using a larger pan so the liquid evaporates quicker.