Thai Char-grilled Chiang Mai Pork Belly




Thai Chargrilled Chiang Mai Pork Belly

Recipe only

Chiang Mai is a relaxed city in northern Thailand. It's home to some amazing temples and the people are very laid back compared to cosmopolitan Bangkok. I tried this street food back in 2004 when I stayed in Chaiang Mai for 3 months exploring the mountains and surrounding towns. Try this dish next time you have a BBQ and do not worry about the fat, its delicious with the tamarind dipping sauce.

INGREDIENTS

1/4 cup of garlic cloves, unpeeled
4 coriander roots, cleaned and chopped
2 tablespoons coriander seeds
400 g pork belly, sliced fine
1/2 teaspoon sugar
2 tablespoons light soy sauce
3 tablespoons oyster sauce
1/4 teaspoon black pepper

Tamarind Dipping Sauce

1/2 cup tamarind puree
1 teaspoon sugar
1/2 teaspoon pounded galangal
1/2 teaspoon pounded garlic
1/2 teaspoon dried chili flakes
1 tablespoon chopped coriander

METHOD

1. To prepare the sauce, combine all the ingredients in a small bowl. Set aside.

2. In a pestle and mortar, pound the garlic, coriander roots and coriander seeds to a fine paste. Place the pork belly in a large bowl. Add the paste, sugar, soy sauce, oyster sauce and pepper. Mix well.

3. Place in the fridge overnight.

4. On a medium-hot BBQ or char grill cook the pork belly for 8-10 minutes each side and serve with the tamarind dipping sauce.


Location: South East Asia

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