Lechon Pork belly roll:
Before you start doing anything else, I recommend reading my tips first, that way, you might want to follow some ideas and options that will affect your grocery-shopping or the way you will cook and prepare some ingredients. Just like any other subject, it is always good to follow some rules and guidelines but sometimes rules are meant to be broken, right? And that’s where the fun of it! LOL! It is always good to have it so you can be well-prepared. However, you can cook this dish the way you like it. I bet it will taste delicious as long as you put your heart in it and trust me, you will be proud of your own creation. Hope it helps 😉
Prep Time: 10-12 minutes
Cooking Time: 90-120 minutes
Servings: 8-10
Ingredients:
1 slab 2-3 lbs pork belly(no bones)
1/2 cup Fish sauce
1 tsp Himalayan salt
1/3 cup lemon juice
3 stalks of lemongrass(use2-3 stalks per roll)
1 tsp of ground black pepper
1 tsp garlic powder
Tools needed: Butcher’s Twine or Cooking Twine for tying up the meat into roll
Directions:
1. Wash meat and put in a medium to large container to soak in with the ingredients
2. Mix all the ingredients and marinate meat. Bundle the lemongrass to be stuffed on the meat later on. Make a knot so it won’t loosen up and give it a bath using the mixed ingredients. Set on the side of the container and let the meat sit. Soak for 5-6 hrs. If You can soak it overnight, much better. Make sure to turn the meat around after awhile so both sides will sip the flavoring
3. Set oven to 350 degrees, let it reach the correct temperature setting before putting the pork in.
4. By using the butcher’s twine, cut up enough length to wrap around the meat to secure it and make a knot. 4-5 pieces per roll should be good. Put it on a baking pan. Let it bake for about 60-70 minutes covered with aluminum foil. Then uncover and bake for another 10-15 minutes. Turn to broil for about 5-7 minutes or until skin turns orange-brown. When you flick the skin, using a fork or knife, you can tell once it’s crispy enough and other parts of the meat already has it’s very nice color.
5. Wait until the meat has cool down for a little bit, start chopping them into bite size and small pieces.
6. Serve with steam rice
Enjoy!
Tips:
1. You can double or triple the amount of this recipe and freeze the rest of the meat. It is always best to roast them frozen as it would be perfectly juicy on the inside while crispy on the outside. It can stay up to 2-3 months. If you decide to double/triple the recipe, note that it will take longer to bake and roast. If you’re doing 2 rolls of 2-3 lbs, make sure to add 1 hr longer per piece
2. Any leftover, you can also use this if you’re cooking monggo(mung bean soup), pinakbet(mixed vegetables), la paz batchoy(noodle soup), congee, sautéed veggies like spinach or collard greens and anything that needs crispy pork recipe you are contemplating on. Actually, there’s a lot of options that you can do with the leftover so do as you wish…;=)
3. The simple and lesser your seasonings, the better. Pork is the most tasty flavor of all meat though some people won’t agree as it is against their religion to even eat pork
4. Most people use liver sauce with it but some prefer to dip in spicy vinegar sauce. I do both ;=)
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Food Humor of the Day: (no pun intended)
2 Asians talking about the recipe:
Asian #1: You gotta try this. It’s belly, belly good!
Asian #2: “Oh no, I don’t eat pok, it’s belly fatty”
Asian #1: “What is “wong” with you? You don’t know what you’re missing. Pok is belly delicious!”
(Sorry, I know it’s not belly funny, but I just hope you try it and make your belly happy lol!)
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Thanks! you can do that too…it’s easy! and cheaper too than buying lol
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thanks dear!….here is the recipe
https://www.foodfashionandme.com/lechon-pork-belly-roll/
you can also type on the search bar for recipe names 😉