1/3 cup coconut vinegar
1/3 cup light soy sauce
4 fresh or dried bay leaves
1/2 tsp black peppercorns
1 kg (2.2 lb) pork scotch fillet steaks, cut into 4cm pieces (you can also use pork belly here)
2 tbsp peanut oil
1 onion, cut into thin wedges
6 garlic cloves, finely chopped
¼ tsp chilli flakes
270ml (9.1 fl oz) can coconut cream
1 tbsp brown sugar
1 long red chilli, thinly sliced
2 spring onions (scallions), thinly sliced
steamed rice, to serve (click here to see my recipe for how to cook rice)