Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 1.5 pounds of pork belly, 4 finely minced shallots, 6 finely minced garlic cloves, 2 inches of grated ginger, 1 teaspoon of turmeric powder, 2 tablespoons of fish sauce, 1 tablespoon of palm sugar, 1 tablespoon of tamarind paste, 1 tablespoon of finely chopped lemongrass, 1 teaspoon of salt, and 0.5 teaspoon of black pepper in a large bowl, ensuring all ingredients are well mixed.

2. 2

   Marinate the pork belly in the refrigerator for at least 30 minutes, or preferably for 2 hours, to allow the flavors to penetrate the meat thoroughly.

3. 3

   Preheat your grill to a medium-high heat, ensuring the grates are clean and lightly oiled with 1 tablespoon of vegetable oil to prevent sticking.

4. 4

   Grill the marinated pork belly pieces for 6-8 minutes per side, turning occasionally, until they are beautifully charred and cooked through with an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius).

5. 5

   In a small saucepan, combine the remaining 1 tablespoon of fish sauce, 1 tablespoon of tamarind paste, and 2 tablespoons of lime juice over medium heat, stirring until the mixture gently simmers and thickens slightly to create a glaze.

6. 6

   Brush the grilled pork belly liberally with the tamarind glaze during the last few minutes of cooking, allowing the glaze to caramelize slightly without burning.

7. 7

   Remove the Burmese grilled pork belly from the grill and let it rest for 5 minutes before slicing it into bite-sized pieces.

8. 8

   Garnish the sliced pork belly with 0.25 cup of fresh chopped cilantro and optionally sprinkle with 1 tablespoon of roasted rice powder before serving immediately.