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Char Grilled Chiang Mai Pork Belly

  • Level: Easy
  • Total: 1 hr 40 min
  • Prep: 20 min
  • Inactive: 1 hr
  • Cook: 20 min
  • Yield: 2 to 4 servings
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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

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

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

  1. For the tamarind sauce: Mix together the tamarind water, coriander, sugar, chili flakes, galangal and garlic and set aside.
  2. For the pork belly: Pound the garlic, coriander seeds and coriander roots together into a fine paste in a mortar and pestle.
  3. 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.
  4. Bring a grill to medium-high heat and grill each side for 8 to 10 minutes.
  5. Chop the belly into 3/4-inch-thick pieces and serve with tamarind dipping sauce.

Pork Belly:

  1. For the tamarind sauce: Mix together the tamarind water, coriander, sugar, chili flakes, galangal and garlic and set aside.
  2. For the pork belly: Pound the garlic, coriander seeds and coriander roots together into a fine paste in a mortar and pestle.
  3. 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.
  4. Bring a grill to medium-high heat and grill each side for 8 to 10 minutes.
  5. Chop the belly into 3/4-inch-thick pieces and serve with tamarind dipping sauce.