Recipes
Bellychon
23
May
May
Bellychon
Ingredients
- 2.5-3 kilos pork belly slab
- 2-3 stalks lemon grass (as needed)
- 3-4 stalks onion leeks, (as needed)
- 3-4 stalks celery (as needed)
- 12 cloves garlic (as needed)
- 2-3 tablespoon Rock salt atsuete oil for basting
Instructions
-
Pre-heat oven to 300⁰F/150⁰C.
-
Wash pork slab and trim excess meat and fat from the sides.
-
Rub the whole pork belly with rock salt.
-
Arrange the lemon grass, leeks, celery, and garlic at the center of the meat.
-
Roll up the pork slab (not overlapping the sides of the meat) to form a roulade or a cylindrical shape, making sure that the stuffing is in the center.
-
Tie the pork roulade with twine or string to keep its shape.
-
Place the prepared pork in a rack oven pan and place it in the oven. Roast for 1- 1 ½ hours.
-
After 1 1/2 hours, remove the pan from the oven and brush the pork bellychon with atsuete oil, and put it back into the oven to roast for another 1 ½ hours, increasing the oven temperature to 392⁰F/200⁰C and basting it with atsuete oil every 30 minutes.
-
Remove the pan from the oven and remove the twine. Place the pork bellychon on a serving plater and serve with your choice of dip or “sawsawan”.