Pork Belly Recipe
nuoc cham / ginger / mint / sambal
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Ingredients
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Pork Belly
Nuoc Cham Sauce
Garnish
Method
Pork Belly Preparation
- 1
Prepare the Pork Belly
Preheat the oven to 160°C (320°F). Score the skin of the pork belly in a criss-cross pattern. Rub salt and black pepper all over the pork belly, ensuring it gets into the scored areas.
- 2
Roast the Pork Belly
Heat cooking oil in a heavy oven-safe pan over medium-high heat. Once hot, sear the pork belly skin-side down until golden brown, about 5-7 minutes. Flip the pork belly and transfer the pan to the oven. Roast for about 2 hours, or until the meat is tender and the skin is crispy.
Nuoc Cham Sauce Preparation
- 3
Make the Nuoc Cham Sauce
In a mixing bowl, combine fish sauce, lime juice, sugar, and water. Stir until the sugar is dissolved. Add minced garlic and chopped chili, mixing well. Let the sauce sit for at least 15 minutes to allow the flavors to meld.
Garnishing and Serving
- 4
Garnish the Dish
Once the pork belly is done roasting, remove it from the oven and let it rest for 10 minutes before slicing. Serve with sliced ginger, fresh mint leaves, and sambal oelek on the side.
- 5
Serve
Slice the pork belly and serve it on a platter with nuoc cham sauce drizzled over the top or on the side for dipping. Enjoy your delicious pork belly dish!
