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Filipino roast pork belly
Filipino roast pork belly
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Prep Time:
360 minutes
Cook Time:
135 minutes
Total Time:
495 minutes
Elevate pork belly with fragrant lemongrass and garlic for a divine Asian fusion dish.
Ingredients:
  • 6 garlic cloves, crushed
  • 1 tsp cracked black pepper
  • 2.40 gm sea salt
  • 2 stalks lemongrass (white part only), finely chopped
  • 2 tsp finely grated lemon rind
  • 42.00 gm lemon juice
  • 1.5kg piece pork belly (see note)
  • Vegetable oil, for brushing
  • 215.00 gm caster sugar
  • 2 long red chillies, chopped
  • 20.00 ml white vinegar
  • Steamed white long-grain rice, to serve
  • Lemon wedges, to serve
Instructions:
  • In a bowl, mix garlic, pepper, salt, lemongrass, lemon rind, and juice. Rub the mixture all over the pork belly, avoiding the skin. Put the pork in a glass or ceramic dish, skin-side up. Cover and refrigerate overnight.
  • Preheat your oven to 180C (160C fan-forced) to ensure the perfect cooking temperature for your dish.
  • Prepare a roasting pan with baking paper. Put the pork in the pan, skin-side up. Roast for 1 hour and 30 minutes, brushing the skin with oil every 15 minutes.
  • In a saucepan over medium-high heat, combine sugar and 1 cup of water. Stir and cook for 5 minutes until the sugar has dissolved. Bring to a boil, then lower the heat and simmer for another 5 minutes. Stir in chili and vinegar, and continue to simmer for an additional 5 minutes. Let it cool completely before using.
  • Preheat oven to a high temperature of 240C/220C fan-forced. Roast pork for an additional 30 minutes without basting. Increase oven temperature to 240C/220C fan-forced and continue roasting for 10-15 minutes until the skin is crispy when tapped. Let it rest for 10 minutes before serving with rice, lemon wedges, and chili sauce.

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