Heavenly Grilled Pork Belly: 3-Layer Spicy Delight

Prepare yourself for a culinary adventure unlike any other! This recipe unveils the secrets to crafting the most succulent, flavorful, and visually stunning 3-Layer Grilled Pork Belly you've ever tasted. Imagine perfectly crisp skin yielding to tender, juicy meat, layered with a symphony of spicy, savory flavors that will tantalize your taste buds. This isn't your average pork belly; we're talking a multi-sensory experience, a masterpiece of texture and taste that's guaranteed to impress even the most discerning palate. We've carefully balanced the spice levels to create a delightful, not overwhelming, heat that complements the richness of the pork.

Forget everything you think you know about grilling pork belly. This recipe takes you on a journey, from meticulous preparation to achieving that perfect balance of char and tenderness. Get ready to elevate your grilling game to a whole new level. Ready to embark on this delicious journey? Let's dive into the step-by-step guide to creating your own unforgettable 3-Layer Grilled Pork Belly.

Tools Needed

• Knife
• Meat pounder
• Skewers
• Container
• Plastic sheets
• Hot bag
• Charcoal grill/Gas stove
• Smokestack (optional)

Ingredients

• Pork Belly: 1200g
• Coriander Root: 1 tbsp
• Peppercorns
• Garlic
• Coconut Sugar: 1/2 tbsp
• Seasoning Sauce: 1 tbsp
• Oyster Sauce: 2 tbsp
• Black Pepper: 1 tsp
• Tamarind Juice (concentrated): 5 tbsp
• Water: 5 tbsp
• Fish Sauce: 3 tbsp
• Sugar: 5 tbsp
• Lime Juice (freshly squeezed): 1 tbsp
• Chili Powder: 1.5 tbsp
• Roasted Rice Powder: 1.5 tbsp
• Parsley
• Coriander (Thai)

Step-by-Step Instructions

Step 1. Prepare the Pork

• Cut 1200g of pork belly into 1cm thick cubes.
• Marinate pork with coriander root, peppercorns, garlic. Pound to a fine powder.
• Add coconut sugar, seasoning sauce, oyster sauce, and black pepper. Mix thoroughly.
• Massage the marinade into the pork.

• Skewer 4 pieces of pork per skewer.
• Pack the pork skewers tightly into a container with plastic sheets and a hot bag base. Freeze for 2-3 hours.

Step 2. Make the Nam Jim Jaew Sauce

• Simmer tamarind juice, water, fish sauce, and sugar until thickened.
• Reduce heat, add lime juice, chili powder, and roasted rice powder. Mix well and let cool.

Step 3. Grill the Pork Skewers

• Grill the frozen pork skewers over low heat on a charcoal grill, turning frequently for even cooking.

Step 4. Finish and Serve

• Coat the grilled pork with the nam jim jaew sauce and grill briefly again.
• Garnish with parsley and coriander. Serve immediately.

Read more: Thai Grilled Eggplant Salad (Yum Makua Yow): A Step-by-Step Guide

Tips

• Use a smokestack or smokeless grill to minimize smoke.
• Freezing the pork helps maintain its shape during grilling.
• Serve with fresh vegetables for a complete meal.

Nutrition

• N/A

FAQs

1. Can I use a different cut of pork instead of pork belly?

While pork belly gives the best results due to its fat content, you can try a thick-cut pork shoulder or even a combination of pork belly and shoulder. Just adjust cooking times accordingly.

2. How do I achieve perfectly crispy skin?

Pat the skin completely dry before grilling. Score the skin, and use high heat initially to render the fat and crisp the skin. Maintain a good airflow around the pork during grilling.

3. How can I adjust the spice level?

Easily! Adjust the amount of chili powder, gochujang (Korean chili paste), or other spices in the marinade to your preference. Start with less and add more to taste.

This heavenly 3-layer grilled pork belly recipe is a testament to the magic of simple ingredients elevated by careful technique. Enjoy the satisfying crunch of the skin, the juicy tenderness of the meat, and the delightful kick of spice in every bite. Impress your friends and family with this unforgettable dish – it's a guaranteed crowd-pleaser!