This pork belly Indonesian style is full of flavor and easy to make. For making this you use small sliced of pork belly so they cook quickly.

Pork belly Indonesian style

Pork belly Indonesian style

Now first a bit of explaining when it comes to this Pork belly Indonesian style. For making this recipe I have used ‘speklapjes’ which are thinly sliced pork belly slices. If I try and look up the translation for speklap I get bacon slices. But that’s not what this is. Normally when you make pork belly you would use the whole thing and cooking that takes so much longer. But with these thin slices they do cook pretty quickly and soak up the flavor better too.

The recipe originally comes from the Indonesian neighbour of my mother in law and is a quick way of marinating the meat and getting loads of flavor into it.

Pork belly Indonesian style

Serve with rice and vegetables

The dish itself is pretty simple and it’s a good thing to marinate the pork belly for as long as you can. I kept it to a minimum of 30 minutes for marinating but it would be even better to marinate the pork belly Indonesian style overnight for maximum flavor.

Serving the dish is delicious with fragrant rice (I love using basmati rice for this) and some steamed or stir fried vegetables.

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Pork belly Indonesian style

Indonesian pork belly

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Nice Asian style marinated pork belly cooked to crispy perfection. Best served with good fried rice or noodles.
Decorative clock showing preparation time
Prep time 30 minutes
Cooking time 20 minutes
Total time 50 minutes

4 people


  • 500 gr pork belly thin slices
  • 3 tsp sambal oelek
  • 1 tsp turmeric
  • 2 tbsp kecap manis sweet soy sauce
  • 1 bottle dark beer
  • 1 onion finely chopped
  • 1 clove garlic finely chopped
  • 1 tsp ground coriander ketoembar
  • 1 tsp ground cumin Djintan
  • 80 ml coconut milk
  • salt and pepper

How to make the Indonesian pork belly

  • Pour soy sauce and two sips of beer in a flat oven tray and stir briefly. Rub sambal and turmeric on the pork belly slices.
    Add some salt and pepper to the pork belly and place them in the soy/beer marinade. Let the pork rest for at least 30 minutes or even better let it marinade over night.
  • Put some oil in a frying pan and cook the pork belly brown and crisp in about 15 minutes. Flip the pork frequently while cooking for best results. When the belly is nice and crisp get them out of the pan and set aside.
  • Toss chopped onion and garlic in the same pan and stir briefly. Then add the ground coriander and cumin and let it simmer for a couple of minutes.
  • When the onion is translucent add the pork belly back in the pan and give them a swirl through the spicy mix. Add coconut milk and let simmer on low heat for 3 to 4 minutes. Keep stirring to prevent the coconut milk from splitting.

Nutrition Information per portion

Calories: 778kcal | Carbohydrates: 16g | Protein: 13g | Fat: 71g | Saturated Fat: 28g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 31g | Cholesterol: 90mg | Sodium: 261mg | Potassium: 381mg | Fiber: 1g | Sugar: 8g | Vitamin A: 45IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 2mg


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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Simone van den Berg

Food blogger from the Netherlands. Loves good food. Likes to create healthy and easy recipes for daily use, but also loves the occasional sweet dish. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist