Dude Food Tuesday: Pork Belly Indonesian style

Indonesian pork belly | insimoneskitchen.com

Springtime is definitely setting in in Holland and I like it! Finally the rain is being banished by sunny weather and it makes me want to jump for joy.
Did you know that actually the word ‘spring’ means ‘jump’ in Dutch? Can’t be a coincidence, eh?

Somehow Spring always reminds me of jumping one way or another. Maybe it’s because of the cows that jump and dance in the fields when they first leave their winter stables.
Always a pleasant sight. Or maybe it is this uncontrollable urge I have to watch jumping movies in Spring.
What jumping movies are? They are those incredible B to Z rated Hong Kong martial art movies.
The kind where the actors jump 40 feet high and make the most fancy kung fu moves. They are hilarious!
The ones which are also dubbed rock the hardest on the hilaro meter. They make even the biggest Dude cry… from laughing!

Indonesian pork belly | insimoneskitchen.com

Don’t get me wrong: there are some very good martial arts movies, the Bruce Lee movies for example.
He was a spectacular martial arts dude without a doubt. Perhaps he should be renamed to Dude Lee.
Speaking of which I think I will invite my Dude homies for Bruce (the Dude) Lee martial arts movie marathon.
And I will treat them on some Asian food to go with the movies. Some Indonesian fried rice with pork belly will do just fine.
I like a nice and crispy roasted or fried pork belly very much and especially with my fried rice.
It adds some extra crunch to the dish and the taste is out of this world. The trick is in the spices and marinade you use and in just cooking it until the belly is super crunchy.

Today I share with you the recipe for Indonesian Pork belly as it was passed onto me by my grandmother.
When I make this dish it’s a trip down memory lane and I am eagerly waiting for dinner again at the dining table at my grandparents.
And to be honest, my grandma wasn’t even Indonesian.
Her neighbor was from Indonesia and she passed her kitchen secrets to my Grannie and so the recipes ended up with me.
Enjoy the Indonesian pork belly for now, so I can enjoy some cheesy Hong Kong movies with my friends.

Indonesian pork belly

Yield: 4

Prep Time: 30 min

Cook Time: 20 min

Total Time: 50 min

Nice Asian style marinated pork belly cooked to crispy perfection. Best served with good fried rice or noodles.

Ingredients:

  • 500 gr pork belly
  • 3 tsp. sambal oelek
  • 1 tsp turmeric
  • 2 tbsp. ketjap manis (sweet soy sauce)
  • 1 bottle of dark beer
  • 1 onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 1 tsp. dried and grounded coriander (ketoembar)
  • 1 tsp. Grounded cumin seeds (Djintan)
  • 80 ml coconut milk
  • Salt n peppa

Directions:

  1. Pour soy sauce and two sips of beer in a flat oven tray and stir briefly(keep the rest of the beer, you will need it later) Rub sambal and turmeric on the pork belly and give them a spicy masage. Add some salt n peppa to the pork belly and put them in the soy/beer marinade. Let the pork rest for at least 30 minutes ( if you have the time let the meat marinade overnight. That’s da bomb!). Finish the beer you kept while waiting.
  2. Put some oil in a frying pan and cook the pork belly Brown and crisp in about 15 minutes. Flip the bellies frequently while cooking for best results. When the belly is nice an crisp get them out of the pan and set aside.
  3. Toss chopped onion and garlic in the same pan and stir briefly. Then add the grounded coriander and cumin seed and let it simmer for a couple of minutes.
  4. When the onion is glaze toss the pork belly back in the pan and give them a swirl through the spicy mix. Add coconutmilk and let simmer on low heat for 3 to 4 minutes. Keep stirring to prevent the coconutmilk from splitting.
  5.  Serve with your favorite fried rice dish and you’re in for a crunchy and tasty meal.

Tom Gerrets

Since recently promoted to sales manager at Simone's Kitchen, he is still working towards his ultimate goal; to become a celebrated hobby chef.. ;) After a few enervating cooking courses he became really interested in preparing dishes. His sometimes cynical outlook on the world and the actualities at least do not leave a bitter taste in his dishes. With Carpe Diem as his life motto Tom is thé Bourgondiër pur sang on this culinary blog and the inventer of the Dudefood Kitchen.

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