Entree: Indonesia – Batak – Babi Panggang Karo (Karo-style roasted pork with a bright and spicy andaliman-tomato sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs 30 min

Total 2 hrs 55 min

Ingredients

- 3 lb (1.36 kg) pork belly, skin on
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 g) kosher salt, plus more to taste
- 1 tsp (4 g) ground black pepper
- 4 cloves garlic, minced (about 12 g)
- 1 tbsp (15 ml) palm sugar or brown sugar
- 1 cup (240 ml) water for braising
- 1 tbsp (15 ml) lime juice
- 1 cup (240 g) ripe tomatoes, coarsely chopped (or canned tomatoes)
- 4 red chilies (adjust to heat), stemmed
- 4 shallots, peeled
- 2 cloves garlic (for sambal)
- 1 tsp (1 g) ground andaliman (Batak pepper) or 1 tsp ground Sichuan pepper as substitute
- 1 tbsp (15 ml) neutral oil for sambal
- 1 tbsp (15 ml) rice vinegar or 1 tbsp (15 ml) tamarind water
- 1 tsp (5 g) salt, or to taste
- 2 tbsp (30 ml) finely chopped fresh cilantro or scallions for garnish

Instructions

1. Score the skin of the pork belly in a crosshatch pattern without cutting into the meat. Rub the pork all over with 1 tbsp (15 ml) vegetable oil, 1 tbsp (15 g) kosher salt, and 1 tsp (4 g) black pepper. Let rest 20–30 minutes at room temperature.
2. Preheat oven to 325°F (160°C). Place the pork belly skin-side up in a roasting pan. Add 1 cup (240 ml) water to the pan. Cover tightly with foil and roast until the pork is tender when pierced with a skewer, about 1.5–2 hours.
3. While the pork cooks, prepare the andaliman sambal: roast or pan-char the tomatoes, chilies, shallots, and 2 cloves garlic in 1 tbsp (15 ml) neutral oil until softened and slightly blackened. Cool slightly, then grind or blitz in a food processor with 1 tsp (1 g) ground andaliman, 1 tbsp (15 ml) rice vinegar (or tamarind water), 1 tbsp (15 ml) palm sugar, 1 tbsp (15 ml) lime juice, and 1 tsp (5 g) salt until a coarse, saucy consistency is reached. Adjust sugar, salt, and lime to balance heat and acidity.
4. Increase oven temperature to 425°F (220°C). Uncover the pork and roast skin-side up until the skin is crisp and deeply browned, 20–30 minutes—watch closely to avoid burning. For extra crisping, finish under a hot broiler for 2–4 minutes, rotating as needed.
5. Rest the pork 10 minutes, then slice into portions. Serve hot with the andaliman sambal spooned over or alongside, garnished with chopped cilantro or scallions and steamed rice.