Balinese Spice-Stuffed Roast Pork Belly with Crackling

What you need

• 2 kg (4 1/2 lb) skin-on pork belly, in one rectangular piece
• 1 tbsp salt, for the skin and meat
• 60 g (2 oz) fresh turmeric, chopped, for the paste
• 20 g (3/4 oz) galangal, chopped
• 15 g (1/2 oz) fresh ginger, chopped
• 6 cloves garlic, peeled
• 6 small shallots, peeled and chopped
• 2 stalks lemongrass, white part only, thinly sliced
• 10 bird's eye chilies, chopped
• 4 candlenuts, or macadamia nuts
• 1 tbsp coriander seeds, toasted and crushed
• 1 tsp black peppercorns, crushed
• 2 tbsp vegetable oil
• 5 leaves makrut lime leaves, finely shredded
• 30 g (1 oz) fresh turmeric, finely grated, for the glaze
• 100 ml (scant 1/2 cup) water, for the glaze

Method

Restated from the original video

1. 1

   Pat the pork belly dry. Rub the salt into the meat side and the skin.

2. 2

   Put the turmeric, galangal, ginger, garlic, shallots, lemongrass, chilies, candlenuts, coriander seeds, peppercorns and oil in a food processor. Blend to a fine paste, adding a splash of water only if needed.

3. 3

   Lay the pork belly skin-side down. Score the meat in a shallow crosshatch, then spread the paste over it in an even layer.

4. 4

   Scatter the lime leaves along one long edge and roll the belly up tightly from that side into a log.

5. 5

   Tie the roll with kitchen string at 4 cm (1 1/2 in) intervals so it holds its shape.

6. 6

   Mix the grated turmeric with the water, press it through a sieve and discard the solids. Brush the juice over the skin.

7. 7

   Set the roll on a rack over a roasting tin and leave it uncovered in a cool, breezy spot for 30 min so the skin dries.

8. 8

   Heat the oven to 200 °C (400 °F). Roast the pork for 30 min, until the skin starts to blister and crackle.

9. 9

   Lower the oven to 175 °C (350 °F). Roast for 1 1/2-2 hours, basting with the pan juices now and then, until the center reads at least 85 °C (185 °F) and a skewer slides in easily.

10. 10

    Rest the pork for 15 min in a warm spot, then cut off the string.

11. 11

    Cut off the crackling in pieces. Slice the meat thickly and serve hot with the crackling on the side.

Imported from gourmettraveller.com.au. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.