Pork Belly Tom Kha Kai by Rookpluim

6 persons | Kamado, Pork | Meat | Main dish

Prep time

This recipe was created in collaboration with Rookpluim.

The pork belly needs to brine for 3 days. Short on time? Then buy pre-cooked pork belly.

Brining

• Heat 0.2 liters of the water in a pan. Add the salt, sugar, and herbs/spices. Stir until the sugar and salt have fully dissolved.
   
• Pour the warm mixture into a larger bowl, let it cool slightly, and add the remaining water. The brine should be cold.
   
• Trim any loose pieces from the pork belly and remove all bones and cartilage.
   
• Place the meat in a vacuum bag or large ziplock bag and pour in the brine. Seal tightly to remove all air. (Optionally, you can inject some of the brine into the meat to ensure the salt reaches the core.)
   
• Let it brine in the refrigerator for 3 days (about 72 hours).
   

Preparation on the day itself

• Light a medium amount of charcoal and heat your Kamado to 100 °C. For this recipe, use indirect heat. Then place your heat deflector and stainless steel grid in the Kamado.

Cook time

• Add 2 handfuls of smoking wood using the woodchipper.
   
• Once the Kamado is producing good smoke and maintaining temperature, place the meat on the grill with the fat side up.
   
• Insert a probe thermometer into the meat to monitor the temperature.
   
• When the Kamado stops producing smoke, add more smoking wood. The meat should be smoked for at least 2 hours.
   
• Remove the pork belly from the Kamado when it reaches an internal temperature of 78°C. This will take about 3 to 4 hours, depending on the thickness of the meat.
   
• Let the pork belly cool and slice into thick pieces.
   
• Meanwhile, cut the lemongrass stalks into thirds and bruise them. Finely chop the chili and garlic.
   
• Heat the sunflower oil in a cast-iron (deep) pan and add the ginger, 1 tsp yellow curry, chili, lemongrass, and garlic. Sauté briefly.
   
• Then add the coconut milk, lime leaf, and chicken broth and bring to a boil. Let simmer gently for about 10 minutes.
   
• Grill the halved lime.
   
• Remove the soup from the heat and season with lime juice, fish sauce, and optionally salt and pepper. Remove the lemongrass pieces from the soup.
   
• Halve the pak choi lengthwise. Lightly brush with sunflower oil.
   
• Grill over direct heat on both sides. Do not overcook, so it stays crisp.
   
• Season with salt and pepper.
   
• Place the pak choi on the plate. Arrange the pork belly on top. Pour some sauce over it, and finish with the crumble, coriander, and optionally a few drops of chive oil.