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Chargrilled Chiang Mai pork bellyChargrilled Chiang Mai pork belly

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Chargrilled Chiang Mai pork belly
To prepare the sauce, combine all the ingredients in a small bowl. Set aside.

In a mortar and pestle, pound the garlic, coriander roots and coriander seeds to a fine paste. Transfer to a large bowl. Add the pork belly, sugar, soy sauce, oyster sauce and pepper. Mix well. Place in the fridge for at least 1 hour to marinate (or overnight, if possible).

Bring a barbecue or chargrill to medium-high heat. Grill the pork belly for 8-10 minutes each side.

Chop the belly into 2cm-thick pieces. Serve with the tamarind dipping sauce.

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