Roasted Pork Belly with Raw Chili Salsa

Roasted pork is one of favorite dish in Bali. You can find many small restaurants which serve pork dishes. This dish is usually served with "sambal matah" which is balinese style raw chili salsa. Infomations about sambal matah could be found here.

I just need 2 ingredients which are pork belly and salt. Both are cheap and easy to find. The pork belly skin should be crispy at the end after roasting.

My tips :
First, stabbing the skin with a sharp knife(or fork) and spreading the salt onto it are important parts of making this dish. It helps to crisp the skin by roasting.

Second, roast the belly with oven temperature under 200 degrees Celsius until the meat is almost cooked, then with higher temperature over 200 degrees to make the skin crisp. When we set the temperature over 200 degree Celsius from the beginning, the pork skin will be burned quickly (not crispy) and the meat hasn't been fully cooked yet.

Roasted Pork Belly with Raw Chili Salsa (Photo credit : Veronica)

Roasted Pork Belly with Raw Chili Salsa

Serve : 5

You need :
bake oven
a roasting tray with rack
a sharp knife

Ingredients :
1.5 kg pork belly
frying oil (optional)

Raw Chili Salsa :
please see my Sambal Matah recipe

Steps :
Stab pork belly skin surface with a sharp knife. Sprinkle pork belly surface with salt generously. Wait for 1 hour.

After 1 hour, you will see that the skin surface is wet (the salt soak the moisture from the skin). Wipe the moisture with kitchen towel.

Preheat oven into 175 degree Celsius.

Sprinkle every surface with salt then place the belly onto a roasting tray rack with the skin side up. Roast for 30 minutes or until the internal temperature reaches 65 degree Celsius (using bake termometer).

Take the belly out from the oven, wipe the skin with kitchen towel once again to remove excess moisture.

Increase oven temperature into 210 degree Celsius. Roast the belly until the skin become crisp. Turn off the oven. Take from the oven out, wait to cool.

Cut the belly lengthwise. Then slice them.

Optional : Prepare a frying pan over medium high heat, pour in oil. Fry the belly slices in hot oil for about 1-2 minute to get moreĀ  crispiness.

Serve with Sambal Matah and steamed white rice.

Recipe by Veronica

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