Ingredients 1 kg pork belly, skin on 1 tbsp Himalayan salt 2 tbsp olive oil
Marinade 2 tbsp oyster sauce Large pinch freshly ground black pepper Large pinch freshly ground white pepper ½ tsp5-spice powder ¼ tsp ground cinnamon ½ tbsp sugar 2 garlic cloves, diced
Tamarind dipping sauce 125 ml tamarind water (see note) 1 tbsp fish sauce 1 tsp sugar ½ tsp pounded fresh galangal ½ tsp pounded garlic ½ tsp chilli flakes 1 tsp finely sliced coriander leaves
Instructions Pre-heat the oven to 220˚C.
Using a very sharp knife, score both sides of the pork belly.
For the marinade, combine all the ingredients in a large bowl.
Add the pork belly to the marinade bottom side only. Place the pork, skin-side up onto a baking tray lined with baking paper. Cover the skin with half the Himalayan salt. Drizzle with olive oil and sprinkle with the remaining salt.
Roast for 20 minutes 220c, then reduce the heat to 160˚C and cook for another 40 minutes or until the pork belly reaches 78 ˚C when tested with a meat thermometer.
To make the crackling, increase the oven temperature back up 220˚C and cook for another 20 minutes or until the skin is puffed and crisp. Remove from the heat, allow to cool slightly, then chop with a meat cleaver into 2-3 cm pieces.
Meanwhile, for the tamarind dipping sauce, combine all the ingredients in a bowl. Serve with pork.
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Ingredients
1 kg pork belly, skin on
1 tbsp Himalayan salt
2 tbsp olive oil
Marinade
2 tbsp oyster sauce
Large pinch freshly ground black pepper
Large pinch freshly ground white pepper
½ tsp5-spice powder
¼ tsp ground cinnamon
½ tbsp sugar
2 garlic cloves, diced
Tamarind dipping sauce
125 ml tamarind water (see note)
1 tbsp fish sauce
1 tsp sugar
½ tsp pounded fresh galangal
½ tsp pounded garlic
½ tsp chilli flakes
1 tsp finely sliced coriander leaves
Instructions
Pre-heat the oven to 220˚C.
Using a very sharp knife, score both sides of the pork belly.
For the marinade, combine all the ingredients in a large bowl.
Add the pork belly to the marinade bottom side only.
Place the pork, skin-side up onto a baking tray lined with baking paper.
Cover the skin with half the Himalayan salt.
Drizzle with olive oil and sprinkle with the remaining salt.
Roast for 20 minutes 220c, then reduce the heat to 160˚C and cook for another 40 minutes or until the pork belly reaches 78 ˚C when tested with a meat thermometer.
To make the crackling, increase the oven temperature back up 220˚C and cook for another 20 minutes or until the skin is puffed and crisp. Remove from the heat, allow to cool slightly, then chop with a meat cleaver into 2-3 cm pieces.
Meanwhile, for the tamarind dipping sauce, combine all the ingredients in a bowl. Serve with pork.