serves
4
prep
5 minutes
cook
1:45 hour
difficulty
Mid
serves
4
people
preparation
5
minutes
cooking
1:45
hour
difficulty
Mid
level
Stream free On Demand
Episode 1
episode • Luke Nguyen's Food Trail • cooking • 22m
PG
episode • Luke Nguyen's Food Trail • cooking • 22m
PG
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 tsp 5-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 and stir to coat all over. 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, 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 10-15 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.
Note
• For tamarind water, soak 100 g tamarind pulp in 400 ml boiling water for 10 minutes. Break it up a little with a whisk, then stand until cool enough to handle. Using your hands, work the mixture into a thick paste. Push the mixture through a sieve and discard the solids. The tamarind water will keep in an airtight container in the refrigerator for up to 2 weeks.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Episode 1
