1. Coarsely chop the 1 large onion and chop the 3 to 5 cloves of fresh garlic.
2. Heat a large heavy-bottomed pot over medium heat.
3. Add the chopped onion and garlic and cook for about 5 minutes, stirring occasionally, until softened and glossy but not browned. Remove them from the pot and set aside.
4. Cut the 1 kg boneless pork belly into roughly 250 g pieces (4 chunks). Pat the pork dry with paper towels to help it brown properly.
5. Return the pot to medium-high heat and brown the pork on all sides. Work in batches if needed so the pieces sear instead of steam.
6. Sprinkle over 2 tsp ground coriander, 2 tsp dried rosemary, 1 tsp dried thyme, and salt to taste. Turn the pork to coat it evenly with the seasonings.
7. Slowly pour in the 4 cups (1 litre) water, scraping up any browned bits from the bottom of the pot. Bring everything to a gentle boil.
8. Stir in half of the cooked onion and garlic mixture.
9. Reduce the heat to low, cover with a lid, and simmer gently for 2 to 3 hours.
10. Check every 30 to 45 minutes and add a splash of water if needed so the pot doesn’t boil dry.
11. Once the pork is almost tender, stir in the remaining onion and garlic.
12. At this point, there should be about 3/4 cup (200 ml) of cooking liquid left in the pot. If there’s too much, simmer uncovered until reduced. If there’s too little, add a little hot water.
13. Continue cooking for another 30 minutes, or until the pork falls apart easily when pulled with two forks.
14. Remove the pork from the pot and shred it using two forks. Return the shredded pork to the cooking liquid and stir well so every piece is coated in the rich juices.
15. Warm everything together for 5 minutes before serving.

Serving Suggestions

1. We love this pulled pork exactly as it is because the herbs and natural cooking juices do all the talking.
2. If you’d rather, stir in your favourite BBQ sauce just before serving. It’s fantastic on fresh bread, buns, baked potatoes, or alongside a crisp salad and a glass of red wine.