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Preparation
1 hour
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Cooking
15 minutes
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Difficulty
Easy
For those who have ever tasted grilled pig’s diaphragm, they will probably never forget the rich, crispy, and sweet flavor characteristic of this dish. Let’s get into the kitchen to prepare the grilled pig’s diaphragm with satay according to the restaurant’s standard recipe!
Ingredients for Grilled Pig’s Diaphragm with Satay For 5 people
Pig’s diaphragm 1 kg Eggplant 500 gr Okra 500 gr Lemongrass 3 stalks Dried shallots 3 bulbs Garlic 5 cloves Fresh chili 2 pieces Honey 2 tablespoons Chili sauce 1 tablespoon Chili powder 1 tablespoon Colorful cashew nuts 1 teaspoon
How to make Grilled Pork Belly with Satay
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Prepare the ingredients
Wash the pork belly, rub it with salt, then rinse again with clean water and cut into bite-sized pieces.
Chop the onion, garlic, lemongrass, and chili finely, then grind them into a paste. If you don’t have a grinder, you can chop them finely as well.
Wash the eggplant and cut it diagonally into thin slices about 1 cm thick, then soak it in saltwater to prevent it from browning and becoming bitter.
For the okra, wash it, trim both ends, and cut it diagonally into pieces about the size of a finger.
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Marinate the pork belly
Make the satay marinade:
Place a pan on the stove, heat it, then add 2 tablespoons of cooking oil and cook with annatto seeds until the seeds dissolve, then turn off the heat and strain out the seeds.
Next, put the pan back on the heat, add another 2 tablespoons of cooking oil, and sauté the mixture of garlic, onion, and lemongrass until golden.
Then add the remaining seasonings: 2 teaspoons of honey, 1 teaspoon of chili sauce, 1 teaspoon of chili powder, 1 teaspoon of ground pepper, 3 teaspoons of seasoning powder, 1 teaspoon of salt, and 1 teaspoon of sugar. Stir well and cook until the mixture is bubbling, then taste and adjust the seasoning before turning off the heat.
Marinate the pork belly: Pour the pork belly into a large bowl, add the satay mixture from above, and mix well. Marinate for 30-45 minutes.
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Grilled Pork Belly
Place the pork belly on an electric grill or, if unavailable, use a charcoal grill. When one side is cooked, flip it to grill the other side until golden brown and fragrant, ensuring both sides are evenly cooked.
Brush the okra and eggplant with a layer of cooking oil and grill them until cooked to serve alongside the pork belly.
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Final Product
The grilled pork belly is chewy and crispy, paired with fresh and fragrant okra, making it incredibly appealing, especially when served with a bowl of dipping sauce!
Tips for You
The key to grilled pork belly is in the marinating process; you need to marinate for the right amount of time and with the right spices for the pork to have a beautiful color and aromatic fragrance.
When grilling with charcoal, keep the fire low and flip it regularly to avoid the outside burning while the inside remains uncooked.
When eating, dip the pork belly in garlic chili soy sauce or green chili salt to enhance the flavor of the dish.
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So you have completed the super delicious grilled pork belly with satay. Wishing you all success.
