Post by nath on Sept 4, 2014 0:50:40 GMT 10
Northern Thai pork belly strips.
What you will need.
500g pork belly strips (cut from a slab of pork belly about 10mm thick if your local meat shop doesn't have any)
Marinade:
2 tbs coriander seeds
4 coriander roots
1/3 cup garlic (trust me, don't be shy)
2 tbs light soy
3 tbs oyster sauce
1/2 tbs sugar.
Dipping sauce:
Tamarind water - 6tbs
Chilli sauce - 2 tbs
Grates ginger 1/2 tbs
(Mix all and adjust quantities to suit taste)
Bash up garlic, coriander roots, coriander seeds and garlic in a mortar and pestle. Put in a bowl with pork belly strips, oyster sauce, soy sauce and sugar. Toss to coat.
Let marinate 3-4 hours preferably overnight.
(Photo is pre oyster/soy/sugar mix)
Grill over medium heat, for 6-8 minutes per side, preferably over lump charcoal for best flavour.
Clever up into bite size pieces, for ease of eating and dipping.
Serve with the dipping sauce and a Thai salad.
Seriously good.
What you will need.
500g pork belly strips (cut from a slab of pork belly about 10mm thick if your local meat shop doesn't have any)
Marinade:
2 tbs coriander seeds
4 coriander roots
1/3 cup garlic (trust me, don't be shy)
2 tbs light soy
3 tbs oyster sauce
1/2 tbs sugar.
Dipping sauce:
Tamarind water - 6tbs
Chilli sauce - 2 tbs
Grates ginger 1/2 tbs
(Mix all and adjust quantities to suit taste)
Bash up garlic, coriander roots, coriander seeds and garlic in a mortar and pestle. Put in a bowl with pork belly strips, oyster sauce, soy sauce and sugar. Toss to coat.
Let marinate 3-4 hours preferably overnight.
(Photo is pre oyster/soy/sugar mix)
Grill over medium heat, for 6-8 minutes per side, preferably over lump charcoal for best flavour.
Clever up into bite size pieces, for ease of eating and dipping.
Serve with the dipping sauce and a Thai salad.
Seriously good.
