Grilled Eggplant Smoked Pork Belly In Fresh Coconut Milk Recipe

Trim and score

Trim excess connective tissue from the pork belly and, if present, remove the skin. Score the fat side lightly in a crosshatch pattern about 1/4 inch deep to help render fat and absorb marinade.

Marinate

In a bowl combine kosher salt, black pepper, light soy sauce, brown sugar, minced garlic, grated ginger and 1 tablespoon vegetable oil. Rub the mixture evenly over all sides of the pork belly slices. Cover and refrigerate for at least 1 hour, preferably 3–4 hours or overnight for deeper flavor.

Prepare the eggplant by trimming the stems and slicing each eggplant lengthwise into 1/2-inch to 3/4-inch thick slabs. Brush both sides with olive oil and season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

Preheat a grill or grill pan over medium-high heat until hot. Grill the eggplant slices 3–4 minutes per side, until they have deep char marks and are tender. Transfer to a rack or tray and keep warm. If eggplants begin to brown too quickly before softening, lower heat to medium and continue cooking until soft.

Set up a two-zone grill (direct and indirect) or prepare a charcoal grill leaving a cooler side. Heat to medium-high (about 200–230°C / 400–450°F). If using a stovetop grill pan, you can smoke the pork briefly in a covered pan with soaked wood chips in a foil packet (see below).

Smoke the pork belly

If using a grill: place soaked wood chips directly on coals or in a smoker box over the heat. Place pork belly slices over direct heat to sear for 2–3 minutes per side to get color, then move to indirect heat, cover, and smoke for 20–30 minutes until internal temperature reaches about 70–75°C (158–167°F) and fat is rendered. If using a grill pan and foil packet: make a small foil packet with drained soaked wood chips, puncture to allow smoke to escape, place it on the hot burner beside the pan, cover the pan with a lid, sear pork 2–3 minutes per side then reduce heat and let smoke indirectly 15–25 minutes until rendered and cooked through.

During the final 3–5 minutes, move the pork briefly back over direct heat to re-crisp the exterior if needed. Remove pork and rest on a cutting board for 8–10 minutes before slicing into bite-sized pieces or 1/2-inch strips.

While the pork smokes, combine the fresh coconut milk, lime juice, fish sauce, and light brown sugar in a saucepan. Warm gently over low heat — do not boil — just to marry the flavors, about 3–4 minutes. Taste and adjust seasoning: add more fish sauce for saltiness, lime for acidity, or sugar for balance.

Remove from heat and stir in thinly sliced red shallots, chopped cilantro and optional Thai basil. Allow the mixture to sit for 5–10 minutes so shallots soften slightly and aromatics infuse the coconut milk. Finish with 1/4 teaspoon freshly ground black pepper.

In a small bowl combine rice vinegar, sugar and 1/4 teaspoon salt. Stir until sugar dissolves. Add thinly sliced cucumber and optional sliced red chili; toss to coat. Let the cucumber sit for at least 10 minutes to pickle lightly.

Drain any excess liquid from the cucumber before plating. Sprinkle toasted sesame seeds over the cucumbers just before serving.

To serve, lay a few grilled eggplant slabs on each plate. Spoon a generous ladle of warm fresh coconut milk sauce over or alongside the eggplant (the sauce should be warm but not boiling). Arrange sliced smoked pork belly pieces on top of or beside the eggplant.

Add a portion of the quick cucumber salad at the side for brightness. Scatter additional thinly sliced red shallot rings and torn cilantro leaves on the plate as garnish. If using Thai basil, tuck a few leaves alongside the pork for fragrance.

Optional final flourish: squeeze a little extra lime over the pork and sprinkle a pinch of flaky sea salt on the finished dish. Serve immediately while pork and eggplant are warm.