Crispy Pork Belly with Sambal

Name: Crispy Pork Belly with Sambal
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1 kg Pork belly (skin-on); 1 tsp Five spice powder; 1 tbsp Shaoxing wine; 2 tbsp Coarse sea salt; 8 whole Shallots, finely sliced; 10 whole Bird's eye chilies, sliced; 2 stalks Lemongrass (white part only), minced; 1 tsp Shrimp paste (Terasi), toasted; 4 leaves Kaffir lime leaves, chiffonade; 3 tbsp Coconut oil; 1 tbsp Lime juice

Experience the perfect contrast of textures with this succulent pork belly, featuring a shatteringly crisp crackling and melt-in-your-mouth meat. Served alongside a fiery, aromatic raw sambal, this dish brings a bold punch of Southeast Asian flavor to your table.

Prep

20m

Cook

90m

Serves

Calories

680kcal

Qty	Ingredient
1 kg 1000 g	Pork belly (skin-on)
1 tsp 2 g	Five spice powder
1 tbsp 15 ml	Shaoxing wine
2 tbsp 30 g	Coarse sea salt
8 whole 100 g	Shallots, finely sliced
10 whole 20 g	Bird's eye chilies, sliced
2 stalks 30 g	Lemongrass (white part only), minced
1 tsp 5 g	Shrimp paste (Terasi), toasted
4 leaves 1 g	Kaffir lime leaves, chiffonade
3 tbsp 45 ml	Coconut oil
1 tbsp 15 ml	Lime juice

How to Make Crispy Pork Belly with Sambal

Step 1. Pat the pork belly skin completely dry with paper towels. Prick the skin all over with a sharp needle or dedicated meat tenderizer tool, being careful not to pierce the meat.

Step 2. Flip the pork and rub the meat side with Shaoxing wine and five-spice powder. Keep the skin side dry.

Step 3. Place the pork on a piece of aluminum foil, folding the edges up to create a snug 'box' around the meat, leaving the skin exposed. Cover the skin with a thick layer of coarse sea salt.

Step 4. Roast in a preheated oven at 200°C (400°F) for 45 minutes. Remove from the oven and carefully scrape off the salt crust.

Step 5. Increase the oven temperature to 230°C (450°F). Return the pork to the oven for another 20-30 minutes until the skin is puffed and blistered into a crackling.

Step 6. While the pork rests, prepare the sambal matah. Combine sliced shallots, chilies, lemongrass, lime leaves, and toasted shrimp paste in a heatproof bowl.

Step 7. Heat the coconut oil until shimmering, then pour it over the aromatics. Stir in lime juice and a pinch of salt.

Step 8. Slice the crispy pork belly into bite-sized pieces and serve immediately with the fresh sambal matah on top.

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For the best crackling, leave the pork belly uncovered in the refrigerator overnight to dry out the skin.
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Ensure the salt crust is thick; it draws out moisture and allows the skin to cook evenly before the final puffing.
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When making the sambal, use high-quality coconut oil for an authentic Balinese aroma.
·
Do not over-mix the sambal; it should remain a fresh, vibrant relish rather than a paste.

Frequently Asked Questions

Can I use an air fryer for this recipe?

Yes, an air fryer works exceptionally well for pork belly. Cook at 180°C for the first 30 minutes with the salt crust, then remove the salt and cook at 200°C until the skin is crisp.

How do I store leftovers?

Store the pork and sambal separately in airtight containers. The pork can be reheated in an oven or air fryer to regain its crispness, but the sambal is best served fresh.

What if my skin isn't puffing up?

The skin needs high heat and low moisture. If it's not puffing, move it to a higher rack in the oven or turn on the broiler for 2-3 minutes, watching it very closely to prevent burning.

Is there a substitute for shrimp paste?

While shrimp paste (terasi) provides a unique depth, you can substitute it with a teaspoon of fish sauce or finely minced anchovies for a similar salty, umami profile.