One of my favourite dishes to cook for a dinner party is this Twice-cooked Galangal Pork Belly, a delicious dish where you can do most of the work the day before leaving only the final grilling and glazing on event night. And versatile too!…served as a main dish with either couscous or quinoa salad, or sliced into strips and served as fork-food with cocktails or a chilled full-bodied Chardonnay!
You can also get creative and change the flavours, using a Korean style Gochuchang marinade or Chinese dark soy, clove and star anise marinade, but keeping with the same concept and methodology. Braising then grilling and basting till caramelised…. Enjoy!
- Pork Belly, 4 strips of 1 inch thick, skin on
- 30g galangal
- 4 red chillies (or less depending on your tolerance)
- 6 shallots
- 1 stalk lemon grass, slice the white part, leaving the green stem whole for braising
- 25g gula melaka, to taste
- 1 tbsp light soy sauce
- 1 tbsp fish sauce
- 2 kaffir lime leaves, deveined
- 2 tbsp soya oil, or other light tasting oil (not olive oil)
- salt and white pepper to taste
- Wash pork belly and pat dry.
- Blend galangal, red chillies, shallots, sliced lemon grass, gula melaka, fish sauce and soy sauce into a fine paste. Marinate the pork belly with this paste for at least 2 hour.
- Heat up 2 tablespoons of soya oil in a flat bottomed pot and sear the pork belly, then add the remaining marinade, kaffir lime leaves and enough water to just cover the meat. Bring to a slow simmer, and cook for 45 minutes or until tender. Season with salt and pepper.
- Allow to cool, then refrigerate overnight if not needed immediately. Bring to room temperature before the second cooking.
- Preheat oven to 180’C, grill the strips of pork belly on a roasting pan, basting every 5 mins with the braising liquid till you get a delicious smell and a lovely char…about 15 mins.
- Serve hot with a wedge of lime, 1 strip each as a main course, or cut into pieces and serve it as fork-food starter.