Babi Goreng (Crispy Pork Belly)

Here’s a delicious recipe for Babi Goreng (Crispy Pork Belly) served with Sambal Matah and Sweet Chili Sauce — perfect for two people.

Babi Goreng (Crispy Pork Belly) with Sambal Matah & Sweet Chili Sauce

Equipment Needed:

• Large pot (for boiling pork belly)

• Deep frying pan or wok (for frying pork belly)

• Mixing bowls

• Knife and chopping board

• Slotted spoon or tongs

• Paper towels (for draining oil)

• Small bowl (for sambal matah)

• Measuring spoons

Ingredients:

For the Crispy Pork Belly:

• 500g pork belly, skin on

• 1 tsp salt

• 1 tsp white pepper

• 3 cloves garlic, crushed

• 2 bay leaves

• 1 stalk lemongrass, bruised (optional)

• Oil for deep frying

For Sambal Matah (Balinese raw sambal):

• 3 shallots, finely sliced

• 2 bird’s eye chilies (or adjust to taste), finely chopped

• 1 stalk lemongrass, white part only, thinly sliced

• 2 kaffir lime leaves, finely sliced (optional)

• 1 tsp shrimp paste (terasi), toasted and crushed (optional)

• Juice of 1 lime

• 2 tbsp coconut oil (warm)

• 1/2 tsp salt

For Sweet Chili Sauce (store-bought or homemade):

• 3 tbsp sweet chili sauce (you can use store-bought)

Preparation Time:

• Prep: 20 minutes

• Cooking: 40 minutes

• Total: 1 hour

Instructions:

1. Prepare the Pork Belly:

• Place pork belly in a large pot and add enough water to cover.

• Add salt, white pepper, crushed garlic, bay leaves, and lemongrass.

• Bring to a boil, then reduce heat and simmer for about 30-40 minutes until the pork is tender but not falling apart.

• Remove pork belly from the pot and pat dry with paper towels.

• Score the skin lightly with a knife in a criss-cross pattern to help crisp it up.

2. Fry the Pork Belly:

• Heat oil in a deep frying pan or wok (enough for deep frying) to around 180°C (350°F).

• Carefully add pork belly pieces skin-side down.

• Fry until the skin puffs up and becomes crispy and golden brown (about 10-15 minutes). Turn occasionally for even frying.

• Remove pork and drain on paper towels.

• Cut into bite-sized pieces.

3. Prepare Sambal Matah:

• In a bowl, combine sliced shallots, chopped chilies, lemongrass, kaffir lime leaves, and shrimp paste.

• Add lime juice and salt.

• Heat coconut oil until warm (not smoking) and pour over the mixture.

• Mix well and set aside.

4. Serve:

• Arrange crispy pork belly on a plate.

• Serve sambal matah on the side.

• Drizzle or serve sweet chili sauce separately for dipping.

Tips:

• The key to crispy pork belly is drying the skin well and frying at the right temperature.

• Sambal Matah is best served fresh to keep its vibrant flavor and crunch.

• Adjust chili levels in sambal to your heat preference.