Main Ingredients:
Pork Belly: 500g.
Seasonings:
Lemon Juice: a little; Freshly Ground Black Pepper: 5g; Oyster Sauce: 10g; Chicken Powder: 5g; Sugar: 10g; Kaffir Lime Leaves: 4; Tom Yum Paste: 20-30g; Lemongrass: 4-5 stalks; Cilantro: 2 sprigs; Garlic: 4 cloves; Salt: appropriate amount; Sesame Oil: 10g; Fish Sauce: a little; Water: a little.
Taste: Herb; Cooking Method: Grilled; Time: One Hour; Difficulty: Easy.
Detailed Steps for Thai-style Charcoal-grilled Pork Belly
Wash and crush the lemongrass for later use.
Mix the lemongrass with various seasonings, and spread the mixture evenly on the pork belly. Marinate for 2-3 days.
Line a baking tray with aluminum foil, spread the lemongrass mixture on the bottom, and place the marinated pork belly on top.
Wrap the pork belly with aluminum foil, and grill in the oven at 170-180 degrees Celsius for 45 minutes, or until a skewer can be inserted easily.
Open the aluminum foil and adjust the heat to 200 degrees Celsius to grill the pork belly until the skin is slightly charred and browned.
