Ingredients
Method
1.Combine garlic, sauces, star anise, sugar, green and brown onion and oil in a flat container. Add pork; ensuring the rind is kept dry. Refrigerate, uncovered 3 hours or overnight.
2.Remove pork from marinade; reserve the marinade. Pat pork dry on absorbent paper. Cook pork, rind-side down, uncovered, on heated oiled barbecue until rind crackles; turn pork, cook until flesh side is just browned.
3.Add coconut water to reserved marinade; transfer marinade to a disposable roasting pan. Place pork rind-side up. Cook pork, covered, using indirect heat, following manufacturer’s instructions, about 1¾ hours, basting occasionally with marinade mixture. Remove pork from heat, cover; rest 15 minutes before slicing and serving with some of the cooking liquid.
Coconut water is available from supermarkets and greengrocers. The pork can be cooked in the oven, if you prefer. Preheat oven to 160°C/325°F and cook, uncovered, for about 1¾ hours.
Note
