Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Score the skin of 1.5 kilograms of pork belly deeply in a crosshatch pattern, without cutting into the meat, then rub 1 teaspoon of sea salt thoroughly over the skin and meat.

2. 2

   Place the salted pork belly over hot coals or a grill with indirect heat and fire-roast it for approximately 60 minutes, turning occasionally until the skin is crispy and the meat is cooked through, letting it rest for 10 minutes afterwards.

3. 3

   While the pork belly rests, combine 12 thinly sliced shallots, 6 thinly sliced white parts of lemongrass, 6 very thinly sliced kaffir lime leaves, and 10 thinly sliced bird's eye chilies in a mixing bowl.

4. 4

   Heat 6 tablespoons of coconut oil in a small pan until just smoking, then immediately pour the hot oil over the shallot and chili mixture.

5. 5

   Stir in 4 tablespoons of fresh lime juice, 1 teaspoon of sea salt, and 1 teaspoon of palm sugar into the sambal mixture, ensuring all ingredients are well combined.

6. 6

   Slice the rested fire-roasted pork belly into thin pieces, approximately 1-inch thick, and arrange them on a serving platter.

7. 7

   Spoon the freshly made sambal matah generously over the sliced fire-roasted pork belly before serving this authentic Indonesian dish.