My grandma just had her 89th birthday and of course I was hosting it. I love when the family is over and we just eat all day. She loves pork belly so I attempted to make that crispy goodness and thankfully it came out great (or I wouldn't be sharing it)! the flavor was great, it was super moist but the skin was CRISPY! Just how we like it. It's also marinade in lemongrass (our favorite) so it might be a little different then you've had it, but I promise this is delicious.
Ingredients:
3 1/2 lbs Pork Belly, about 1 1/2 inch thick
1 head Garlic, smashed
6 stalks Green Onions, whole
4 stalks Lemongrass, smashed and whole
4 Bay Leaves
1 Lemon
2 tbsp Salt
1/2 tsp Ground Black Pepper
2 tbsp Fish Sauce
1 tbsp Olive Oil
1 tbsp Vinegar
1 tbsp Soy Sauce
Instructions:
Lay the pork belly with the skin-side up. Poke several shallow holes using a fork. Turn it around and do the same with the meat side.
Season the meat side with ground pepper and fish sauce. Transfer the meat with the skin-side up on a pan. Rub the salt all over the skin to draw the moisture out. Refrigerate the pork uncovered for at least 3 hours.
Remove the salt and moisture from the skin using a paper towel.
Turn the pork belly meat-side up on a dry surface. Arrange the garlic, green onions, lemongrass, bay leaves and juice from one lemon on top of the meat. Roll the meat to cover the fillings inside. Secure the roll by tying it with kitchen twine at 2-inch intervals. Place it in a roasting pan with rack and refrigerate for another 1-2 hours (or overnight).
Take it out of the fridge and brush with vinegar, oil then soy sauce. Let it dry out in the fridge or in front of a fan for a few minutes.
Cover with foil and roast in a preheated oven at 375 degrees for 2 1/2 hours, remove the foil and continue to cook for an additional 30 minutes. Remove from the oven and let rest uncovered for 30 minutes to allow the skin to harden before you cut and serve!
Comments