Caramelized Sweet Fish Sauce Pork Belly Miang (เมี่ยงสามชั้นน้ำปลาหวาน)

1.Remove the pork skin and cut the pork belly into strips about 1½ cm thick. Marinate with fish sauce and oyster sauce, making sure the pork is well coated. Refrigerate for at least 6 hours or overnight.

2.Place the pork on foil and wrap tightly. Roast in the oven at 200°C for 30 minutes.

3.While the pork is roasting, place the sweet fish sauce in a mortar and lightly pound to smooth the texture.

4.Remove the pork from the oven and unwrap the foil. Brush the pork with sweet fish sauce. Increase the oven temperature to 220°C and roast for 5 minutes. Brush with sweet fish sauce again and roast for another 5 minutesuntil the pork is glossy and fragrant. Let the pork rest slightly, then cut into bite-sized pieces.

5.Serve the caramelized pork belly with wild betel leaves, lotus petal, green mango, diced shallots, roasted peanuts, diced lime, toasted coconut, and sliced chilies. Wrap everything together in the leaf and drizzle with additional sweet fish sauce if desired.