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Char Grilled Chiang Mai Pork Belly
Recipe courtesy Luke Nguyen
- Total Time:
- 1 hr 40 min
- Prep:
- 20 min |
- Inactive Prep:
- 1 hr |
- Cook:
- 20 min
- Level:
- Easy
- Yield:
- 2 to 4 servings
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
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.