Coconut and Turmeric Roast Pork Belly | Marion's Kitchen
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Prep Time
15m
Cook Time
1h 25m
Total Time
1h 40m
This Coconut and Turmeric Roast Pork Belly recipe features a succulent pork belly marinated in a blend of Balinese Coconut Turmeric Marinade, then roasted to perfection. Served with steamed rice and a zesty pickled cabbage and carrot slaw, this dish is bursting with flavor and perfect for any occasion.
Recipe Options
Ingredients
Servings:
6
Scale:
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6
Pickled Cabbage & Carrot
Steps
1
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.
2
Preheat the oven to 200°C/390°F.
3
Place the pork in the oven and roast for 1 hour or until the pork crispy and cooked through.
4
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.
5
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.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories1,013kcal
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Fat83g
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Saturated Fat32g
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Carbohydrates27g
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Fiber2g
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Sugar21g
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Protein41g
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Cholesterol136mg
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Sodium442mg
Percent Daily Values are based on a 2,000 calorie diet.