Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the pork belly by scoring the skin in a crisscross pattern, being careful not to cut into the meat.

2. 2

   In a large bowl, combine 3 tablespoons of gochujang, 4 tablespoons of fish sauce, 2 tablespoons of grated palm sugar, 2 tablespoons of lime juice, 6 minced garlic cloves, 2 finely minced lemongrass stalks, 1 inch of grated galangal, 1 teaspoon of black pepper, and 2 tablespoons of vegetable oil.

3. 3

   Rub the marinade generously all over the pork belly, ensuring it gets into the scored skin and on all sides, then let it marinate in the refrigerator for at least 4 hours or preferably overnight.

4. 4

   Preheat your oven to 160 degrees Celsius and place the marinated pork belly skin-side up on a roasting rack set inside a baking tray.

5. 5

   Roast the pork belly for 2 hours, then increase the oven temperature to 220 degrees Celsius and roast for an additional 30 minutes or until the skin is crispy and caramelized.

6. 6

   Remove the roasted pork belly from the oven, let it rest for 15 minutes before slicing, and garnish with 0.25 cup of fresh chopped cilantro.