Char Grilled Chiang Mai Pork Belly

Name: Char Grilled Chiang Mai Pork Belly
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 2 to 4 servings
Cuisine: asian
Ingredients: 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; 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; 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; 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

Recipe courtesy of Luke Nguyen

Watch how to make this recipe.

Char Grilled Chiang Mai Pork Belly

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Level: Easy
Yield: 2 to 4 servings

Total: 1 hr 40 min
Prep: 20 min
Inactive: 1 hr
Cook: 20 min

Level: Easy
Yield: 2 to 4 servings

Total: 1 hr 40 min
Prep: 20 min
Inactive: 1 hr
Cook: 20 min

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.

Char Grilled Chiang Mai Pork Belly

Char Grilled Chiang Mai Pork Belly

Tamarind Dipping Sauce:

Tamarind Dipping Sauce:

Pork Belly:

Pork Belly:

Pork Belly:

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