Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Begin by scoring the skin of 600 grams pork belly deeply in a crisscross pattern, then cut the pork belly into 1-inch thick slices.

2. 2

   Prepare the spicy lime paste by pounding 8 destemmed green bird's eye chilies, 5 peeled cloves garlic, and 2 tablespoons chopped fresh cilantro roots in a mortar and pestle until a coarse paste forms.

3. 3

   In a shallow heatproof dish suitable for steaming, arrange the 1-inch thick slices of pork belly, ensuring they lie in a single layer if possible.

4. 4

   Evenly drizzle 3 tablespoons of fish sauce, 1 tablespoon of finely chopped palm sugar, and 1/4 cup of fresh lime juice over the pork belly.

5. 5

   Pour 1/2 cup of chicken broth around the pork belly, then spread the freshly prepared spicy lime paste over the meat.

6. 6

   Steam the pork belly in a preheated steamer basket over boiling water for 60 minutes, or until the pork belly is fork-tender.

7. 7

   Carefully remove the steamed pork belly from the steamer, garnish liberally with fresh cilantro leaves and a sprig of fresh mint leaves, and serve immediately with jasmine rice.