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Coconut and star anise pork belly

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Looking to shake up your dinner routine? Try this Coconut and star anise pork belly recipe. Loaded with greens and rice, it’s the perfect mix of warming and fresh ingredients.

  • Serves6
  • Cook time1 hour 5 minutes
  • Prep time15 minutes, (+ 2 hours marinating time)
Coconut and star anise pork belly


  • 2 garlic cloves, crushed
  • 1 tbs finely grated ginger
  • 2 tbs fish sauce
  • ¼ cup (60ml) soy sauce
  • 4 whole star anise
  • 3 tsp caster sugar
  • 1 brown onion, finely chopped
  • 3 cups (750ml) coconut water
  • 1kg Coles Australian Pork Belly
  • 1 spring onion, thinly sliced
  • ⅓ cup coriander leaves
  • Steamed baby buk choy, to serve
  • Steamed long grain rice, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the garlic, ginger, fish sauce, soy sauce, star anise, sugar, brown onion and 1 cup (250ml) of the coconut water in a large ceramic dish. Add the pork and turn to coat. Cover and place in the fridge, turning occasionally, for 2 hours or overnight to marinate.
  2. Step 2

    Preheat oven to 200°C. Heat a large oiled frying pan over high heat. Remove pork from marinade, reserving the marinade. Cook the pork, rind-side down, for 5 mins or until golden brown.
  3. Step 3

    Place pork in a roasting dish. Pour over reserved marinade and remaining coconut water. Roast, basting occasionally with marinade, for 1 hour or until pork is cooked to your liking.
  4. Step 4

    Sprinkle pork with spring onion and coriander. Serve with buk choy and rice.