2kg pork belly
16 shallots, peeled and roughly chopped
8 fat cloves of garlic, peeled and halved
16 chillies, roughly chopped and deseeded
2 tbsp belacan (shrimp paste with chillies)
3 tbsp peanut oil
2 tsp turmeric
8 tbsp tamarind water
8 tbsp fish sauce (approx, add more to taste if needed)
4 tbsp brown sugar
4 stalks of lemongrass, outer layers removed and cut into 1 inch sections
sea salt, to taste
Cut the pork belly into 2 inch by 1 inch pieces. Blitz the shallots, garlic, chillies and belacan in a food processor until smooth. Sauté the paste in peanut oil for five minutes or so until fragrant. Add the pork belly pieces, turmeric, tamarind water, fish sauce, brown sugar, lemongrass and enough chicken stock to cover the pork. Bring to the boil and simmer covered until the pork is soft and tender. Taste and season with sea salt to taste.
Serve with steamed rice. This is even better made the night before.