Grilled Pork Belly with Char Siu and Coffee Sauce Glazed Recipe (with Indonesian Genuine Wild Civet Coffee Essence)

1/4 cup coffee essence for this recipe
5 cm long with 1- 1.5 inch thickness. The pork belly then marinated overnight in the fridge with the brewed coffee essence and homemade char siu sauce . I also forked the pork belly meat to made ths marinade penetrated even better inside the meat. Firstly in the morning, i put the marinated pork belly in non sticky pan and bring it all to slowly boil and cover it with lid. Let the pork belly stewed in the civet coffee and char siu sauce for about 10-15 minutes You may look the marinate looks more red and the sauce consistency is thicken. Right after the pork belly is cool enough to handle, pierced the pork belly with two bamboo skewer within the pork belly to made it easier to handle or flipped around on the griller.
1 kg of our wild civet coffee for free (HALLELUYA!!! HALLELUYA!!! HALLELUYA!!! themed song playing). Eversince i’m to scared to processed it by myself, i ask the local coffee store to washed, hulled and then roast it for me. You won’t believe how good it’s smells while the coffee shops employee roast the beans in a traditional rotisserie metal tong that filled with some beach sand and then rotate it over mangoo wood flames.
1 kg pork belly, cut 3 inches long and 1 inch thick
1 cup water for stewing the pork belly
1 cup hot water then simmer until thicken into quarter , strained with fine sieve, set aside
5 minutes then continue to stewed it until all liquid completely evaporated, set aside.

Ingredients