Kaffir Lime and Lemongrass Braised Pork Belly with Fermented Starfruit Relish

Instructions

1. 1

   Prepare the pork belly by cutting it into 2-inch cubes. Set aside.

   ~5 min
2. 2

   Bruise the lemongrass stalks by hitting them with the back of a knife. Roughly chop the galangal, shallots, garlic, and Thai chilies.

   ~10 min
3. 3

   In a large pot, combine the pork belly, bruised lemongrass, kaffir lime leaves, chopped galangal, shallots, garlic, and chilies. Add fish sauce, palm sugar, and tamarind paste.

   ~5 min
4. 4

   Pour in the water, ensuring the pork belly is submerged. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer.

   ~30 min
5. 5

   Simmer for 2.5 to 3 hours, or until the pork belly is extremely tender and the liquid has reduced into a thick, rich sauce. Skim off any excess fat periodically.

   ~180 min
6. 6

   While the pork is braising, prepare the fermented starfruit relish. Finely chop the fermented starfruit. In a small bowl, combine the chopped starfruit with fresh cilantro, mint leaves, lime juice, and a pinch of salt. Mix well.

   ~10 min
7. 7

   Once the pork is tender, taste the braising liquid and adjust seasoning if needed. If the sauce is too thin, remove the pork and simmer the liquid uncovered until it reaches the desired consistency.

   ~10 min
8. 8

   Serve the braised pork belly hot, spooned over with the rich sauce, and topped with the fermented starfruit relish.