Grilled pork is a delectable dish that is not only easy to eat but is also easy to make. As an added bonus, it is also very easy to elevate grilled pork to tastier, as well as healthier, heights. This is the case with Grilled Cheeva Pork Belly, a recipe from the creative culinary mind of Chef Tanaporn “Can” Markawat, head chef of The Local (Bib Gourmand, MICHELIN Guide Thailand 2022).
The inspiration behind this dish is Cheeva Pork from a special breed. These pigs are raised with great care and fed superfoods rich in beneficial Omega-3 fatty acids, such as flaxseed, fish oil, and deep-sea seaweed. Chef Markawat selected the three parts with the most Omega-3 for this delicious recipe: pork belly, liver, and lard. He also included special techniques and tips for an even more interesting cooking experience.
“Grilled pork is everyone’s favourite dish. So, I gave it a different spin by using quality ingredients, such as choosing the three best parts from Cheeva Pork, which is pork belly, liver, and lard. There is the careful grilling on low heat for more tender meat and beautiful layered colours. And I chose very Thai cooking techniques, including the use of Thai herbs to counteract smells and of a mortar and pestle, not a blender, to make the chilli paste for a deeper aroma and more intense Thai flavour. The fragrance from the roasted aromatics in the eggplant sauce will enhance the grilled pork tastiness, which is why I paired them together. Who wouldn’t crave for some delicious grilled pork, eaten with hot and fresh sticky rice? And it’s so easy to make. Even if you don’t have a grill, you can use your stovetop. You can also substitute other Cheeva Pork parts if you prefer.”
Chef Markawat revealed the inspiration behind this tasty recipe was premium ingredients like Cheeva Pork. Normally, when people think about food rich in Omega-3s or healthy fats, they think of fish such as salmon. But those superfoods fed to the Cheeva Pork breed result in delicious, fine-grained pork full of healthy Omega-3s.
This unique pork offers benefits including reducing risks for heart disease, fighting brain function deterioration, improving eye health, and boosting the immune system.
Furthermore, these pigs are raised to Animal Welfare standards, without antibiotics, and under NSF International (National Sanitation Foundation) certification.
Grilled pork bellies ingredients
- Cheeva Pork bellies
- Cheeva Pork natural lard
- Coriander root
- Black pepper
- Fish sauce
- Shallots
- Palm sugar
- Oyster sauce
- Light soy sauce
- Seasoning sauce
- Roasted rice
- Chilli powder
Grilled pork liver ingredients
- Cheeva Pork livers
- Cheeva Pork natural lard
- Fleur de Sel or salt
- Distilled vinegar
- Tapioca flour
- Plain milk
How to make grilled pork bellies:
1. Boil pork bellies with coriander root, black pepper, fish sauce, and shallots until tender and aroma permeates the meat. About 1 hour.
2. Marinate pork bellies in lard, for even more tenderness, and enhance flavour with palm sugar, oyster sauce, roasted rice, light soy sauce, seasoning sauce, black pepper, coriander root, and a touch of chilli powder. Marinate for about 45 minutes.
3. Grill fully marinated pork bellies over low heat until cooked and fragrant.
How to make grilled pork livers:
1. Wash pork livers in water dissolved with fleur de sel and vinegar then rinse and squeeze in clean water.
2. Mix tapioca starch in with livers and let sit for 20 minutes then rinse with clean water.
3. Soak livers in plain milk for another 30 minutes then rinse again in clean water.
4. Coat the livers in lard then grill until cooked and fragrant.
How to serve:
Slice the tender grilled pork bellies that have been marinated in lard and serve with fragrant slices of grilled pork livers. Enjoy with hot and spicy eggplant sauce full of authentic Thai flavours. Chef Markawat offers his exceptional eggplant sauce recipe here.
Eggplant sauce ingredients:
- Small eggplants
- Chillies
- Garlic
- Shallots
- Fermented fish sauce
- Lime
- Fish sauce
- Culantro (Mexican coriander)
- Mint
- Green onions
- Roasted rice
How to make eggplant sauce:
1. Boil the small eggplants and roast the chillies, garlic, and shallots until fragrant.
2. Remove any burnt sections of the roasted aromatics then pound them with boiled eggplants in mortar and pestle, seasoning with fermented fish sauce, lime, and fish sauce.
3. Add culantro, mint, green onions, and roasted rice. Mix well.
Serving Grilled Cheeva Pork Belly
Arrange prepared items on a plate along with fresh vegetables for an attractive presentation. Serve with rice berry sticky rice for added flavours.
Hero photo: © Anuwat Senivansa Na Ayudhya / MICHELIN Guide Thailand
