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Chargrilled Chiang Mai pork belly
Serves 2-4 Starters and mains
Ingredients
- 4 garlic cloves, diced
- 4 coriander roots, scraped clean and finely sliced
- 2tbsp coriander seeds
- ½tsp sugar
- 2tbsp light soy sauce
- 60ml oyster sauce
- 400g pork belly, bone removed
For the tamarind dipping sauce
- 125ml tamarind water (made from 100g tamarind flesh soaked in 400ml boiling water)
- 1tbsp fish sauce
- 1tsp caster sugar
- ½tsp fresh galangal, pounded
- ½tsp garlic, pounded
- ½tsp chilli flakes
- 1tbsp coriander, finely chopped
Method
Using a large pestle and mortar, pound the garlic, coriander roots and coriander seeds to a fine paste. Transfer the paste to a large mixing bowl, stir in the sugar, soy sauce, oyster sauce and ½tsp freshly ground black pepper and mix to dissolve the sugar. Add the pork and coat it all over. Cover and marinate in the refrigerator for at least 1 hour, or, for the best result, overnight.
Bring water to a rapid boil in a steamer, wok or large saucepan that will hold a steamer basket. Transfer the pork to a steamer basket or bamboo steamer and place over the pan of boiling water. Cover and steam for 30-40 minutes. Remove from the heat and allow the pork to cool slightly.
Heat a barbecue or griddle pan to medium-high. Cut the pork into slices 1cm thick, then griddle on each side for 3 minutes, or until cooked through.
Break up the soaking tamarind a little with a whisk, then leave until cool enough to handle. Pass this mixture through a sieve to get your tamarind water. Mix the rest of the sauce ingredients with it in a small bowl until well combined. Cut the pork into 2cm pieces and serve hot, with the dipping sauce.
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