Braised Pork Belly

Despite the massive amounts of fat in this dish, the smart usage of lemongrass, kaffir lime leaves and many other spices give this dish a surprisingly light and nuanced taste. When prepared (as described) in a pressure cooker, the clean flavours of the spices are further enhanced.

Braised Pork Belly (Arsik Babi South Sulawesi) Ingredients

• 1.6 kg pork belly, skin on and cut into 3.5-cm cubes (cubed pork shoulder also works as a leaner alternative)
• Five stalks lemongrass, bruised
• Five kaffir lime leaves, bruised
• 60 g ginger, peeled, sliced and crushed
• 4-6 bird’s eye chillies (adjust the amount according to preference)
• 800 ml of chicken stock
• 5 Tbsp lime juice freshly cracked black pepper, to taste
• 2 Tbsp finely sliced spring onions (scallions)

SPICE PASTE

• 3 Tbsp coconut oil
• 60 g shallots, peeled and sliced
• 30 g garlic, peeled and sliced
• 80 g large red chillies, halved, seeded
•  and sliced
• 20 g galangal (Laos), peeled and sliced
• 20 g ginger, peeled and sliced
• 20 g turmeric, peeled and sliced

How to Cook Braised Pork Belly

1. Brine pork belly, as explained on page 32 for 6 hours.
2. To make the spice paste, combine all ingredients in a stone mortar or food processor and grind into a fine paste.
3. Transfer spice paste into a pressure cooker pot and sauté over low heat until fragrant. Add pork belly, bruised lemongrass,
4. lime leaves, sliced ginger, and bird’s eye chillies. Mix well and sauté until meat changes colour. Add chicken stock, mix well
5. and bring to a boil.
6. Pressure cook at a gauge pressure of 1 bar /15 psi for 45 minutes (see pages 21-22). Start timing when full force is reached.
7. Let the cooker cool, or run lukewarm water over the rim, to depressurize it.
8. Lift the meat from the cooking liquid with a slotted spoon, and transfer into the frying pan. Strain the liquid into a pot.
9. Skim off as much fat as possible and reduce liquid by one-third.
10. Transfer 250 ml (1 cup) of the cooking liquid to the frying pan and simmer over medium-high heat, gently turning and
11. basting the meat for 12–15 minutes until it is glazed. Add remaining liquid to pressure cooker pot and bring to a boil.
12. Remove from heat, and let the mixture infuse for 7–10 minutes — season with lime juice and black pepper.
13. Garnish with spring onions.