Name: Turmeric roast pork belly with fresh sambal
Cook time: 2 h 30 min
Yield: 6
Cuisine: Indonesian
Ingredients: 1.5kg piece of pork belly,skin scored; 1 tbsp vegetable oil; 1 tsp turmeric powder; ¼ tsp black pepper; 1 tbsp table salt; steamed rice,to serve

Ingredients

1.5kg piece of pork belly,skin scored
1 tbsp vegetable oil
1 tsp turmeric powder
¼ tsp black pepper
1 tbsp table salt
steamed rice,to serve

Fresh sambal

2 makrut lime leaves,central vein removed and finely shredded
1 stalk lemongrass,tender central white part only,finely sliced
2 large red chillies,deseeded and finely chopped
2 cloves garlic,minced
1 small red onion,minced
juice of 2 limes
2 tsp white vinegar
1 tsp sugar
2 tsp fish sauce

Method

Boil a kettle of water. Place the pork on a rack in the sink and pour boiling water over the skin. Pat dry with paper towels.
Combine the vegetable oil with the turmeric,black pepper and a teaspoon of salt and rub the mixture all over the meat side of the pork belly. Place on a rack in a roasting tray and rub the remaining salt over the skin of the pork. Rest in the fridge overnight,uncovered,to dry the skin.
For the fresh sambal,combine ingredients in a non-reactive bowl and stir to dissolve the sugar. Adjust the seasoning with a little more sugar,lime juice or fish sauce as necessary.
Heat your oven to 220C (200C fan-forced) and roast the pork for 1 hour. Reduce the heat to 180C (160C fan-forced) and cook for a further 30 minutes. Rest for 10 minutes,then slice and serve with cooked rice andgreen beans in coconut cream.
Adam's tip:Getting good crackling on pork is both a science and an art. Pay attention to it as it cooks because the skin will often buckle unevenly. Mask areas with foil if they look like burning,and consider using a hot grill at the end to crisp any areas that haven't crackled.