Char Grilled Chiang Mai Pork Belly

Recipe courtesy Luke Nguyen
Show: Luke Nguyen's Greater Mekong Episode: Chiang Mai, Thailland
TOTAL TIME: 1 hr 40 min
Prep: 20 min
Inactive Prep: 1 hr
Cook: 20 min
YIELD: 2 to 4 servings
LEVEL: Easy

ingredients

TAMARIND DIPPING SAUCE:
  • 1/2 cup tamarind water
  • 1 tablespoon sliced coriander
  • 1 teaspoon sugar
  • 1/2 teaspoon dried chili flakes
  • 1/2 teaspoon pounded galangal
  • 1/2 teaspoon pounded garlic
    PORK BELLY:
    • 1/4 cup baby garlic cloves, unpeeled
    • 2 tablespoons coriander seeds
    • 4 coriander roots, scraped and chopped
    • 14 ounces pork belly, finely sliced
    • 3 tablespoons oyster sauce
    • 2 tablespoons light soy sauce
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon sugar
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    Directions

    For the tamarind sauce: Mix together the tamarind water, coriander, sugar, chili flakes, galangal and garlic and set aside.

    For the pork belly: Pound the garlic, coriander seeds and coriander roots together into a fine paste in a mortar and pestle.

    Place the pork belly and the paste into a large mixing bowl. Add the oyster sauce, soy sauce, pepper and sugar. Mix well and marinate in the refrigerator for at least 1 hour or overnight for a better result.

    Bring a grill to medium-high heat and grill each side for 8 to 10 minutes.

    Chop the belly into 3/4-inch-thick pieces and serve with tamarind dipping sauce.

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