Ingredients with Measurements:
- 2 pounds pork belly, sliced into 1/4 inch thick pieces
- 1/4 cup lemongrass, finely chopped
- 1/4 cup ginger, finely chopped
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup vegetable oil
- 1 tablespoon sesame oil
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon black pepper
Special equipment needed:
- Grill or grill pan
- Skewers
Step-by-step instructions:
1. In a large bowl, combine the lemongrass, ginger, soy sauce, brown sugar, vegetable oil, sesame oil, fish sauce, lime juice, and black pepper. Mix well.
2. Add the sliced pork belly to the bowl and toss to coat the meat with the marinade. Cover and refrigerate for at least 2 hours, or overnight.
3. Preheat the grill or grill pan to medium-high heat.
4. Thread the pork belly slices onto skewers, leaving a little space between each piece.
5. Grill the skewers for 3-4 minutes per side, or until the pork is cooked through and slightly charred.
6. Remove the skewers from the grill and let them rest for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Marinade time: 2 hours or overnight
- Cooking time: 8-10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 35g
- Carbohydrates: 10g
- Protein: 22g
Substitutions for ingredients:
- Pork belly can be substituted with boneless pork shoulder or chicken thighs.
- Lemongrass can be substituted with lemon zest.
- Fish sauce can be substituted with soy sauce.
Variations:
- Add chopped garlic to the marinade for extra flavor.
- Serve the grilled pork belly with a side of steamed rice and a cucumber salad.
Tips and tricks:
- Soak the skewers in water for at least 30 minutes before grilling to prevent them from burning.
- Make sure the grill or grill pan is hot before adding the skewers to get a nice char on the pork.
- Use a meat thermometer to ensure the pork is cooked to an internal temperature of 145°F.
Storage instructions:
- Leftover grilled pork belly can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pork belly in a skillet over medium heat until warmed through.
Presentation ideas:
- Serve the grilled pork belly on a platter with a sprinkle of chopped cilantro and sliced lime wedges.
Garnishes:
- Chopped cilantro
- Sliced lime wedges
Pairings:
- Steamed rice
- Cucumber salad
- Grilled vegetables
Suggested side dishes:
- Steamed rice
- Cucumber salad
- Grilled vegetables
Troubleshooting advice:
- If the pork belly is sticking to the grill or grill pan, brush a little oil on the surface before adding the skewers.
Food safety advice:
- Always wash your hands and utensils before handling raw meat.
- Use a meat thermometer to ensure the pork is cooked to an internal temperature of 145°F.
Food history:
- Babi Panggang is a traditional Indonesian dish that is usually made with grilled pork belly or ribs.
Flavor profiles:
- The lemongrass and ginger give the pork a bright, citrusy flavor, while the soy sauce and brown sugar add a sweet and savory element.
Serving suggestions:
- Serve the grilled pork belly with steamed rice and a cucumber salad for a complete meal.
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Region: Indonesian