600g pork belly, deboned and skin removed, cut into 1.5 inch strips
Coconut & Tamarind Marinade
6 large shallots, sliced
5 cloves garlic, roughly chopped
3 large red chillies, deseeded and sliced
1 tbsp tamarind puree
200mL fish sauce
200mL dark soy
150g palm sugar
1 tbsp sesame oil
200mL coconut milk
Coriander, to serve
For the pork marinade, heat the sesame oil in a saucepan and fry the shallots, garlic and chillies until softened. Add all the remaining ingredients except the coconut milk and simmer for 15 minutes until reduced by one third. Remove from the heat, add in the coconut milk and allow to cool. Add the pork and marinade in the fridge for at least 1 hour but preferably overnight.
Remove the pork from the marinade and roast the pork in a hot oven (200C) for 45 minutes to 1 hour, turning often until well caramelized. Bring the reserved marinade to the boil for 5 minutes and baste the pork with the marinade throughout cooking. Rest well, slice into 1cm slices and toss with a little of the boiled marinade to coat.
Scatter with coriander to serve.