Roasted Pork Belly

 

If you've been to the Philippines, Roasted pork belly is one of the featured dishes in most local Filipino restaurants and served during special occasions.

Roasting can vary depending on the age and thickness of the pork but normally takes 3-4 hours to cook.

There has been a variety of recipes but what I'll be posting today is what I do together with a video to illustrate the changes that take place every hour of the cooking process

I've listed down a very simple 4 step process

• Ingredients
• Marinating process
• Basting 
• Roasting

The video is about 2min long so as not to bore you and get you going. 

Why make it complicated when it can be done easily

 

Step 1 

Marinade and its ingredients

• Brine solution 1tbs salt to 1cup water ratio (enough to submerged pork belly)

• 2 stalks lemongrass (cut to pcs white parts only about an ich long)

• 2 pcs bay leaf

• 1tbs crush black pepper

• 1 pork cube or any seasoning of choice

Marinade solution

• Put all the ingredients all in a pot and Boil for 15 min

• Allow cooling at room temp

• Submerge pork belly in the brine solution in a sealed container or  plastic bag overnight then leave in the refrigerator for best results

Step 2

Preparing Pork Belly herbs and spice ingredients

• 2kg Pork Belly

• 3 stalks lemongrass (pressed by using the back of the knife)

• 3 stalks pandan or Screwpine leaf (optional)

• 3 onion leeks (pressed)

• Strain remaining boiled marinade ingredients and add to stuffing (it will add moisture to the belly

Step 3 

Rolling up the belly

• Fold and stuff ingredients allow about  an inch extension from the edge of the pork

• Use Twine like DMC thread to tie the pork to look like a roll 

• Tie it up with a 1-inch gap between knots

• Set it on the rotisserie bar

Step 4

Prepare Basting Sauce 

prepare1/4 cup  50/50 milk and water with 1/2 tsp salt and apply on pork skin prior to cooking

(slide in a pan with 2 cups water and wide enough to capture the dripping during the roasting procedure so it doesn't get messy, and eventually, the water will evaporate towards the end which you can convert to gravy later on )

• Preheat oven at 190 deg for 10min

• Stick it in the oven 

• Baste 3 times during its 1st 2nd and 3rd Hour

• Warning do not puncture the skin when it puffs up

Please comment below if you have any questions