2large lemongrass stalks, white part only, finely chopped
10 gm (2cm piece)ginger, coarsely chopped
2 tbspcoriander seeds, coarsely crushed
2 tbspvegetable oil
1 tbspblack peppercorns, finely crushed
1 tbspcoarsely chopped galangal
1 tspground kencur (see note)
Rub pork belly skin and meat with salt and set aside.
For spice paste, process ingredients and 1 tsp fine sea salt in a food processor until a fine paste forms.
Place pork skin-side down on a work surface. Spread over spice paste, sprinkle lime leaves and salam leaves along one long side, then roll to form a long cylinder. Secure with satay sticks or tie at intervals with kitchen string. Brush rind with turmeric juice and leave to marinate in a draughty cool place to dry skin (30 minutes).
Preheat oven to 200C. Place pork on a rack in a baking dish and roast until skin crackles (30 minutes), then reduce oven to 175C and baste occasionally with pan juices until juices run clear when the thickest part of the pork is pierced with a skewer (1-1½ hours). Rest in a warm place to allow fat to settle (10 minutes). Remove satay sticks or string. Cut away the crackling, thickly slice the meat and serve hot.
Note Salam leaves, or duan salam, are sold dried and are
essential in Indonesian cooking. Bay leaves are sometimes suggested
as a substitute, but they have a completely different flavour and
shouldn't be used in place of salam leaves. If you cannot find
salam leaves, omit altogether. Ground kencur, or kaempferia
galanga, is a ground spice with white pepper and ginger tones.
Salam leaves and ground kencur are available from Asian
This recipe is from the June 2011 issue of Australian Gourmet