Red Top Pork Belly Recipe

Marinate the Pork

In a bowl, combine soy sauce, coffee, brown sugar, minced garlic, shredded ginger, salt, and finely chopped lemongrass. Mix well and add the pork belly, ensuring it is well-coated. Cover and marinate in the fridge for at least 2 hours or overnight for best results.

Sear the Pork Belly

Preheat a skillet or grill over medium-high heat. Remove the pork belly from the marinade (reserve the marinade) and sear it for about 4-5 minutes on each side until crispy and golden brown.

Cook the Pork Belly

Once seared, transfer the pork belly to a baking dish, pour the reserved marinade over it, and cover with foil. Bake in a preheated oven at 160°C (320°F) for about 1.5 hours, or until tender.

Cook the Sticky Rice

Rinse the sticky rice under cold water until the water runs clear. Soak it in water for at least 4 hours or overnight. Drain the rice, then steam it in a steamer basket lined with cheesecloth for about 30-40 minutes until tender.

Sear the Sticky Rice

Once cooked, let the sticky rice cool for a few minutes. Heat vegetable oil in a skillet over medium heat, add the sticky rice, and press it down to form a cake. Cook until golden brown and crispy on both sides, about 5 minutes.