Chargrilled Chiang Mai pork belly recipe

Chargrilled Chiang Mai pork belly Recipe

Chargrilled Chiang Mai pork belly

Preparation Time: 15 Minutes
Cooking Time: 10 Minutes
Servings: 4


  • ¼ cup baby garlic cloves, unpeeled
  • 4 coriander roots, scraped, chopped
  • 2 tbsp coriander seeds
  • 400 g pork belly, finely sliced
  • ½ tsp sugar
  • 2 tbsp light soy sauce
  • 60 ml (¼ cup) oyster sauce
  • ½ tsp pepper

Tamarind dipping sauce

  • 125 ml (½ cup) tamarind water
  • 1 tsp sugar
  • ½ tsp pounded galangal
  • ½ tsp pounded garlic
  • ½ tsp dried chilli flakes
  • 1 tbsp sliced coriander


  1. Marinating time: 1 hour
  2. To prepare the sauce, combine all the ingredients in a small bowl. Set aside.
  3. In a mortar and pestle, pound the garlic, coriander root and coriander seeds to a fine paste. Place the pork belly in a large bowl. Add the paste, sugar, soy sauce, oyster sauce and pepper. Mix well. Place in the fridge for at least 1 hour to marinate (or overnight, if possible).
  4. Bring a barbecue or chargrill to medium-high heat. Grill the pork belly for 8-10 minutes each side.
  5. Chop the belly into 2 cm-thick pieces. Serve with the tamarind dipping sauce
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