I love simple, hands-off recipes where everything goes into one pot and you can walk away. This caramelised pork becomes fall-apart tender with no added fat or sugar — the natural sweetness comes from fresh coconut water, while lime juice adds brightness and helps tenderise the meat. In the final stage the pork fries in its own rendered juices, producing golden, caramelised pieces that are irresistible.
The spice blend of cumin, coriander, white pepper and garlic gives the pork a warm, aromatic kick that balances beautifully with the lime. Toward the end of cooking watch the pot closely: the liquid reduces quickly and the meat crisps fast, so gently turn the pieces to ensure even caramelisation without burning.
This dish is a family favourite at my house. My son Vasili asks for it often because it’s not spicy, it’s incredibly tender and it’s full of flavour. It’s an easy one-pot meal that works well for weeknights and gatherings alike — give it a try and it will likely become a regular in your rotation.
- 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
- 1/2 cup lime juice (approx. 4 limes)
- To serve
- Steamed rice (or cauliflower rice for a low-carb option)
- Fresh coriander
- Place the pork and dry spices in a bowl. Rub the seasoning thoroughly over the meat and marinate for at least 30 minutes or overnight in the refrigerator for deeper flavour.
- Transfer the seasoned pork to a large, heavy-based pot. Add the coconut water, lime juice and water. Bring to a boil, then reduce the heat to low, cover and simmer for 1½ hours.
- Remove the lid and continue to simmer uncovered for another hour. Watch closely toward the end as the liquid evaporates and the pork begins to fry in its own fat. Gently turn the pork pieces with tongs so they brown evenly on all sides. Remove from heat as soon as the meat is caramelised to your liking.
- Serve with steamed rice and garnish with fresh coriander.