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Turmeric roast pork belly with fresh sambal

Adam Liaw
Adam Liaw

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Bali-style roast pork belly.
Bali-style roast pork belly.William Meppem

Bali's famous babi guling roast suckling pig is a must-have dish. The ideal accompaniment is this "sambal matah" – a refreshing and fragrant foil.

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Ingredients

  • 1.5kg piece of pork belly, skin scored

  • 1 tbsp vegetable oil

  • 1 tsp turmeric powder

  • ¼ tsp black pepper

  • 1 tbsp table salt

  • steamed rice, to serve

Fresh sambal

  • 2 makrut lime leaves, central vein removed and finely shredded

  • 1 stalk lemongrass, tender central white part only, finely sliced

  • 2 large red chillies, deseeded and finely chopped

  • 2 cloves garlic, minced

  • 1 small red onion, minced

  • juice of 2 limes

  • 2 tsp white vinegar

  • 1 tsp sugar

  • 2 tsp fish sauce

Method

  1. Boil a kettle of water. Place the pork on a rack in the sink and pour boiling water over the skin. Pat dry with paper towels.

    Combine the vegetable oil with the turmeric, black pepper and a teaspoon of salt and rub the mixture all over the meat side of the pork belly. Place on a rack in a roasting tray and rub the remaining salt over the skin of the pork. Rest in the fridge overnight, uncovered, to dry the skin.

    For the fresh sambal, combine ingredients in a non-reactive bowl and stir to dissolve the sugar. Adjust the seasoning with a little more sugar, lime juice or fish sauce as necessary.

    Heat your oven to 220C (200C fan-forced) and roast the pork for 1 hour. Reduce the heat to 180C (160C fan-forced) and cook for a further 30 minutes. Rest for 10 minutes, then slice and serve with cooked rice and green beans in coconut cream.

    Adam's tip: Getting good crackling on pork is both a science and an art. Pay attention to it as it cooks because the skin will often buckle unevenly. Mask areas with foil if they look like burning, and consider using a hot grill at the end to crisp any areas that haven't crackled.

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Adam LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

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Original URL: https://www.watoday.com.au/goodfood/recipes/turmeric-roast-pork-belly-with-fresh-sambal-20190226-h1bqcg.html