3 tablespoons sugar
3 tablespoons garlic
3 tablespoons shallots
2 stalks lemongrass, trimmed and roughly chopped
1/2 teaspoon fresh ground black pepper
1 1/2 tablespoons dark soy sauce
2 tablespoons fish sauce
2 tablespoons olive oil
1. Using a mini food processor, pulse the sugar, garlic, shallot and lemongrass to a mince-like texture. Add the pepper, soy sauce, fish sauce and oil; process to combine well.
2. Place the pork belly in a large zip-lock bag and pour the marinade to coat. Massage the marinade around to coat the pork belly evenly. Refrigerate for at least 6 hours, up to 24 hours. Allow the pork belly to rest at room temperature, about 30-45 minutes, before grilling. Season with salt. Wrap corn with bacon and set aside.
3. Preheat the oven to 350F. Put Pork Belly and corn wrapped in bacon in oven for about 30 minutes or until well cooked through.
4. Serve with rice (sprinkle with white and black sesame if you like) along with hot sauce