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Spicy Caramelised Pork

Prep: 1 hour

Cook: 20 mins

The perfect BBQ dish of grilled caramelised pork with a super spicy sambal

For Grilled Pork

  • 900g thick pork belly slices

  • 6 tbsp fresh lime juice (3 limes)

  • 1 lemongrass, finely chopped (about 1 tablespoon)

  • 3 garlic cloves, finely chopped

  • Chicken stock cube

  • 2 tsp salt, to taste

  • 3 tbsp kecap manis

  • Rice, for serving

  • ¼ cucumber, for garnish

  • 1 tomato, for garnish

For Green Chilli Sambal (Cabe Ijo)

  • 10 green Thai bird’s eye chillies

  • 3 large green chillies

  • 1 tsp Andaliman peppercorns

  • ½ tsp salt

  • 2 limes

  • Palm sugar, to taste

  • First blend together the garlic, lemongrass, salt, and chicken stock cube in a mortar or food processor. Add lime juice and mix well.

  • Toss the pork and marinade together in a large bowl. Pour the kecap manis over the pork; stir to combine. Place in the refrigerator and marinate for 1 hour.

  • To make the sambal: place chillies, peppercorns and salt in a mortar and smash to a rough paste. Add lime juice and palm sugar to taste. Set aside.

  • For best results grill on a BBQ. Cook until both sides of the pork are deep golden, crispy and the pork is thoroughly cooked.

  • Season grilled pork with salt and serve with steamed rice and the green chili sambal. Garnish with cucumber and tomato slices.

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How To Make Indonesian Caramelised Pork

In Collaboration with Curious Crab Productions

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!


For Grilled Pork

  • 900g thick pork belly slices

  • 6 tbsp fresh lime juice (3 limes)

  • 1 lemongrass, finely chopped (about 1 tablespoon)

  • 3 garlic cloves, finely chopped

  • Chicken stock cube

  • 2 tsp salt, to taste

  • 3 tbsp kecap manis

  • Rice, for serving

  • ¼ cucumber, for garnish

  • 1 tomato, for garnish

For Green Chilli Sambal (Cabe Ijo)

  • 10 green Thai bird’s eye chillies

  • 3 large green chillies

  • 1 tsp Andaliman peppercorns

  • ½ tsp salt

  • 2 limes

  • Palm sugar, to taste


  • First blend together the garlic, lemongrass, salt, and chicken stock cube in a mortar or food processor. Add lime juice and mix well.

  • Toss the pork and marinade together in a large bowl. Pour the kecap manis over the pork; stir to combine. Place in the refrigerator and marinate for 1 hour.

  • To make the sambal: place chillies, peppercorns and salt in a mortar and smash to a rough paste. Add lime juice and palm sugar to taste. Set aside.

  • For best results grill on a BBQ. Cook until both sides of the pork are deep golden, crispy and the pork is thoroughly cooked.

  • Season grilled pork with salt and serve with steamed rice and the green chili sambal. Garnish with cucumber and tomato slices.

div style="border-top: 1px solid #888;margin-top: 4rem;">

How To Make Indonesian Caramelised Pork

In Collaboration with Curious Crab Productions

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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