Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 4 stalks minced lemongrass, 2 inches sliced galangal, 5 thinly sliced kaffir lime leaves, 6 minced garlic cloves, 2 minced shallots, and 1 teaspoon grated fresh turmeric in a mortar and pestle to form a fragrant paste.

2. 2

   In a large bowl, whisk together 4 tablespoons fish sauce, 3 tablespoons palm sugar, 2 tablespoons soy sauce, 1 teaspoon black pepper, and the prepared paste, then add 2 pounds pork belly, ensuring it is fully coated, and marinate for at least 1 hour in the refrigerator.

3. 3

   Prepare a charcoal grill or open fire for indirect heat, allowing the coals to reach a medium-low temperature suitable for slow roasting, positioning them to one side.

4. 4

   Place the marinated 2 pounds pork belly on the grill rack over the cooler side of the fire, away from direct flame, and baste with 1/4 cup coconut milk every 15 minutes during the initial cooking.

5. 5

   Roast the pork belly for 90 to 120 minutes, turning occasionally to ensure even cooking and a beautiful char, until the internal temperature reaches 160 degrees Fahrenheit.

6. 6

   For the last 15-20 minutes, move the 2 pounds pork belly directly over the hotter coals to crisp the skin and achieve a beautiful smoky crust.

7. 7

   Remove the cooked 2 pounds pork belly from the fire and allow it to rest for 15 minutes before slicing it into thick, serving-sized pieces.