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

Watch how to make this recipe.

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.

Pork Belly:

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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