Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the marinade by crushing 5 cloves of garlic, 3 coriander roots, and 1 teaspoon white peppercorns into a paste using a mortar and pestle.

2. 2

   In a large bowl, combine 1 kg pork belly slices with the prepared paste, 3 tablespoons fish sauce, 2 tablespoons oyster sauce, and 1 tablespoon finely chopped palm sugar, mixing well to ensure the pork is evenly coated, then marinate for at least 2 hours or preferably overnight in the refrigerator.

3. 3

   Prepare the "Jaew" dipping sauce by whisking together 3 tablespoons fish sauce, 2 tablespoons lime juice, and 1 tablespoon melted palm sugar in a small bowl until the sugar is fully dissolved.

4. 4

   Stir in 1 tablespoon toasted sticky rice powder, 1 to 2 teaspoons dried chili flakes, 2 tablespoons chopped shallots, 1 tablespoon chopped fresh coriander, 1 tablespoon chopped spring onions, and 1 tablespoon chopped fresh mint leaves into the "Jaew" sauce, then set aside.

5. 5

   Preheat a charcoal grill to medium-high heat, ensuring the coals are glowing and covered with a thin layer of ash.

6. 6

   Grill the marinated pork belly slices for 5 to 7 minutes per side, or until deeply golden brown, caramelized, and cooked through, with a slight char on the edges.

7. 7

   Remove the grilled pork belly from the heat, let it rest for 5 minutes, then slice it into bite-sized pieces and serve immediately with the prepared "Jaew" dipping sauce.