Happy Belly Recipe

Prepare the pork

Score the skin of the pork belly in a crosshatch pattern, taking care not to cut into the meat (about 5 mm deep). Pat the entire piece dry with paper towels. Flip the pork belly so the skin side is down and rub the meat side with 1 tablespoon coarse salt and the black pepper.

Blanch/steam to tighten skin

Place the pork belly skin-side up in a large pot or deep pan. Pour in ~500 ml water (it should come up the sides but not submerge the skin). Bring to a gentle simmer, cover, and steam/blanch for 10 minutes to help render fat and tighten the skin. Remove and pat completely dry again with paper towels. Let rest 10 minutes.

Dry and season the skin

Mix the remaining 1 tablespoon coarse salt with the baking powder. Rub this mixture evenly into the skin (the baking powder helps crisping). If you have time, place the pork uncovered in the refrigerator for 1–4 hours or overnight to further dry the skin; otherwise proceed immediately.

Roast to render fat

Preheat oven to 200°C (390°F). Place the pork belly on a wire rack set over a rimmed baking sheet lined with foil. Roast for 30–40 minutes to render fat and start crisping, until the skin is puffed in places and meat is tender. If there is a lot of surface fat pooling on the skin, carefully spoon off excess under the rack into the tray so the skin can dry/cook, but avoid burning.

Finish for extra crisp

Increase oven to 240°C (465°F) or set to broil/grill on high. Brush the meat side lightly with 1 tablespoon vegetable oil to prevent drying, leaving skin exposed. Roast/broil for 8–12 minutes, watching closely, until the skin is blistered, crackling and deeply golden. Remove when crackling, not burnt.

Rest and slice

Let the pork rest 10 minutes. Use a sharp knife to slice into bite-sized pieces or slabs with a crisp skin layer. Keep warm while you finish the sauce.

Optional pan-fry for extra crisp

If you prefer extra crisp edges, heat 1 tablespoon vegetable oil in a heavy skillet over medium-high heat. Fry slices skin-side down 1–2 minutes to further blister and crisp. Transfer to a plate lined with paper towel.

Prep

Deseed the chilies for less heat if desired and roughly chop. Peel and lightly crush the garlic cloves. Thinly slice the green onion and finely chop the cilantro.

Combine base

In a small bowl, combine lime juice (60 ml), fish sauce (45 ml), rice vinegar (1 tsp), and palm/brown sugar (1 tbsp). Whisk until the sugar dissolves.

Add aromatics and adjust

Mince or finely chop the chilies and garlic and stir into the lime-fish sauce mixture. Add water (up to 30 ml) to reach desired consistency. Taste and balance: if too salty, add a little more lime; if too sour, add a pinch more sugar.

Finish

Stir in chopped cilantro and sliced green onion. Let sit 5–10 minutes for flavors to meld before serving. Serve at room temperature alongside the pork belly.

Arrange sliced crispy pork belly on a platter with cucumber slices and lime wedges. Serve the spicy chili-lime dipping sauce in a small bowl. Offer steamed jasmine rice on the side if desired.