1.5kg (3 lb) piece pork belly
¼ cup Marion’s Kitchen Balinese Coconut Turmeric Marinade (go to where to buy to find a store) or try my homemade version here
steamed rice to serve
Pickled Cabbage & Carrot:
¼ cup white sugar
¼ cup white vinegar
1 Tbsp coriander seeds
1 tsp sea salt
1 long red chilli, finely sliced
2 cups finely shredded cabbage
1 cup finely shredded carrot
Use a ruler and a Stanley knife to score the pork belly at 1 cm intervals. Generously season the skin side of the pork with salt and rub the salt into the score marks. Flip the pork over so it is meat-side facing up. Add the Balinese Coconut Turmeric Marinade to the meat-side only and rub on that side only (try to keep the marinade away from the skin, which we want to keep as dry as possible). Flip the pork over and transfer to a large tray. Refrigerate uncovered for at least 45 minutes or overnight to allow the salt to draw out moisture from the skin.
Preheat the oven to 200°C/390°F.
Place the pork in the oven and roast for 20 minutes. Then reduce the heat to 150°C and roast for a further 2 hours or until the skin is super crispy and the pork is cooked through.
For the pickled cabbage & carrot, mix all the ingredients together in a large bowl. Pickled vegetables can be made up to a day ahead and refrigerated until ready to serve.
When the pork is cooked, remove it from the oven and rest for 15 minutes before serving. Squeeze the pickled vegetables gently before piling them up onto a serving plate. Serve with steamed rice.