Thai food recipes: Roasted pork belly served with toasted rice sauce

As part of our Master Chef Turns Master Tour Guide series, Chef Nawamin (aka Dr Boss) brings you this tasty recipe for roasted pork belly served with toasted rice sauce.

Ingredients

Serves 7 portions

For the pork belly

• 1 kg of pork belly with skin
• 2 tbs of sea salt flakes
• 1 tbs of distilled vinegar 
• 1 bulb of garlic
• 0.5 L of chicken stock
• 5 red chillies
• 1 tbs of black pepper
• 2 tbs of olive oil 
• Vegetable oil for deep frying 

For the toasted rice sauce

• ½ cup Thai sticky rice
• 2 stems of lemongrass
• 3 kaffir lime leaves
• ½ cup of fish sauce
• ½ cup of lime juice from 8 limes 
• ½ cup syrup made from ½ cup of caster sugar and 2 tbs of water
• 2 tbs of grounded chillies 
• 3 shallots
• 50g of mint

Method

For the pork belly

• Preheat the oven at 160c (fan oven)
• Score the pork belly skin diagonally then blanch the skin for 3 minutes
• Pat dry the skin then rub it with distilled vinegar and lots of sea salt flakes
• In a tray, fry the garlic, chillies and black pepper until fragrant
• Add the pork belly in the tray, skin side up, then add the chicken stock just to cover the meat not the skin
• Bring the stock to boil before slow-cooking in the oven for 2.5 hours
• After 2.5 hours, change the oven setting to grill at 220c for 5-10 minutes. Keep an eye on the skin!
• Remove the belly from the tray to rest before deep frying the skin at 180c to get an extra crispy texture
• Portion the pork belly into a square shape just before serving 

For the toasted rice sauce

• Toast the rice with lime leaves and lemongrass until light brown
• Ground the toasted rice using pestle and mortar
• Julienne the shallots and chop the mint
• Make the sauce by mixing fish sauce, lime juice, the syrup, chilli powder, grounded toasted rice and the chopped onion and mints

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Follow the adventures of Dr Boss on his travels around Thailand on the Fan Club Thailand Facebook and Instagram channels.

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