20-Min Crispy Pork Babi Guling
Tender pork belly with a spiced turmeric-ginger paste, pan-fried until edges crisp and caramelize. Served with a quick chili-lime drizzle that hits garlicky, tangy, and hot.
- Total time
- 20 min
- Servings
- 4
- Calories
- 480
- Protein
- 38g
Ingredients
- 1.5 lb pork belly or pork shoulder, cut into 1.5-inch cubes
- 2 tsp turmeric powder
- 2 tbsp fresh ginger, minced
- 2 whole Thai red chiles (or 0.5 tsp red pepper flakes)
- 1 whole lime (juiced + zested)
- 2 tbsp fish sauce
- ½ cup coconut milk (full-fat, canned)
Instructions
- 1
Pat pork dry with paper towels. Mix turmeric, ginger, chiles, and lime zest in a small bowl.
- 2
Heat 2 tbsp oil in a large skillet over medium-high heat until shimmering, about 90 seconds.
- 3
Add pork and brown on all sides, stirring occasionally and breaking up any clumps, 8–10 minutes.
- 4
Stir in the turmeric paste and cook until fragrant, 60 seconds. Pour in coconut milk and fish sauce.
- 5
Simmer for 5 minutes, stirring gently, until pork is tender and sauce coats the meat.
- 6
Squeeze lime juice over the top. Serve hot with rice and extra chiles on the side.
Tools you’ll need
- large skillet (12-inch)
- cutting board
- knife
- small mixing bowl
- wooden spoon
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