Ingredients:

• 1 kg pork belly, skin-on
• 2 teaspoons turmeric powder
• 1 tablespoon coriander seeds, ground
• 3 cloves garlic, minced
• 2 stalks lemongrass, chopped
• 5 kaffir lime leaves, thinly sliced
• 1 thumb-sized piece of ginger, grated
• 1 tablespoon palm sugar
• 2 tablespoons soy sauce
• 2 tablespoons vegetable oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 220°C (428°F).
2. In a small bowl, mix the turmeric powder, ground coriander seeds, minced garlic, chopped lemongrass, sliced kaffir lime leaves, grated ginger, palm sugar, soy sauce, and vegetable oil to form a paste.
3. Rub the spice paste evenly over the pork belly, ensuring that it gets into any crevices. Season with salt and pepper.
4. Place the pork belly on a roasting tray, skin side up.
5. Roast in the preheated oven for 25 minutes, then increase the heat to 250°C (482°F) and cook for another 5 minutes to crisp up the skin.
6. Remove from the oven and let it rest for 5-10 minutes before slicing.
7. Serve warm, ideally with steamed rice and sambal on the side.

Notes:

Feel free to add your favorite vegetables or protein to customize this dish.