1. To make the marinade for the pork, bash the lemongrass and garlic together into a paste and tip into a shallow dish. Add the black pepper, sugar, rice wine, fish sauce and oil. Mix well. Add the pork. Rub the marinade all over the meat and the skin. Sit the pork on the remaining marinade, cover and leave to marinade for two hours or overnight.
2. Pre heat the oven to 160 fan and take the pork out of the fridge to come to temperature and make the dipping sauce. Heat a non-stick frying pan over a medium heat. Add the rice and dry fry, shaking the pan occasionally, for 3-4 minutes until golden. Leave to cool and then grind in a pestle and mortar or spice grinder until smooth. Grind the lemongrass and kafir leaves until fine and add the chilli powder, fish sauce, sugar, lime, coriander, chilli and 3 tbsp of water. Tip in the rice and mix well. Leave to infuse.
3. Place the pork, skin side up, and all the marinade into a roasting dish. Cover and cook for about 2 – 2 ½ hours or until the meat is cooked through and super juicy. Remove from the oven.
4. Heat the grill to high and place the pork, skin side up, onto a grill rack. Grill for 10-12 minutes or until the skin is super crispy. Return to the roasting dish. Cover and leave to rest for 10 minutes before serving with the dipping sauce.

Serves 6

For the pork
2 lemongrass stalks, tough outer leaves removed
8 cloves garlic
2 tsp freshly ground black pepper
1 tbsp palm sugar
2 tbsp rice wine
2 tbsp fish sauce
2 tbsp vegetable oil
1.6 kg pork belly, skin scored

For the dipping sauce
1 tbsp rice
½ cm peeled galangal, roughly chopped
1 lemongrass stalk, tough outer leaves removed
2 kafir leaves, stalks removed
1 tsp chilli powder
2 tbsp fish sauce
2 tsp palm sugar
The juice of 2 limes
1 tbsp finely chopped coriander stalks
1 birds eye chilli, fine sliced