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Pork cooked in young coconut water

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Cooking time


  • 8 garlic cloves, peeled
  • 1 red Asian shallot, chopped finely
  • 2 tbsp fish sauce
  • 1 tsp oyster sauce
  • ½ tbsp salt and 1 tsp black pepper
  • 500g pork scotch or neck, cut into 2cm cubes, roughly
  • 300ml young coconut water
  • 1can Valcom Bamboo Shoot Slices, drained
  • 1 onion, sliced into wedges
  • 2 tsp chilli sauce
  • Coriander to garnish


  1. In a mortar and pestle, pound the garlic into a paste then remove half for later. Add to the pork along with the finely chopped shallot, fish sauce, oyster sauce, salt and black pepper. Mix well and marinate for at least 30 minutes.
  2. Stir fry the pork in vegetable oil in a wok on a medium heat in batches and remove when golden.
  3. In a clean wok, add the pork along with the coconut water and when boiling, reduce the heat and simmer for 5 minutes to reduce the coconut water.
  4. Add the remaining garlic, the onion, chilli sauce and another grind of fresh black pepper and cook for another 5–10 minutes until the meat is cooked through.
  5. Garnish with coriander sprigs.
Preparation time
Cooking time


Two Blues Sauvignon Blanc 2014
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