WHAT YOU'LL NEED
- 1 (2-3kg) whole piece pork belly
- 1/4 cup rock salt (for rubbing skin)
- 4-6 pcs lemon grass stalks (bulb/white ends portion), pounded
- 1/2 cup chopped garlic
- 1/2 cup chopped shallots
- 1 tbsp cracked black peppercorns
- 2 pcs Knorr Pork Cubes, crumbled
NUTRITIONAL INFORMATION
Amount per serving
Energy (kcal)
0kcal
Energy (kJ)
0kJ
Protein (g)
0.0g
Carbohydrate incl. fibre (g)
0.0g
Carbohydrate excl. fibre (g)
0.0g
Sugar (g)
0.0g
Fibre (g)
0.0g
Fat (g)
0.0g
Saturated fat (g)
0.0g
Unsaturated fat (g)
0.0g
Monounsaturated fat (g)
0.0g
Polyunsaturated fat (g)
0.0g
Trans fat (g)
0.0g
Cholesterol (mg)
0mg
Sodium (mg)
0mg
Salt (g)
0.00g
Vitamin A (IU)
0IU
Vitamin C (mg)
0.0mg
Calcium (mg)
0mg
Iron (mg)
0.00mg
Potassium (mg)
0mg
Total
0kcal
0kJ
0.0g
0.0g
0.0g
0.0g
0.0g
0.0g
0.0g
0.0g
0.0g
0.0g
0.0g
0mg
0mg
0.00g
0IU
0.0mg
0mg
0.00mg
0mg
Let's Get Cooking
- 1 Every good dish starts with a fabulous marinade. Begin by rubbing rock salt on the skin side of the pork belly. Massage until the salt dissolves.
- 2 Next, get a bowl and combine the garlic, shallots, peppercorns and crumbled Knorr Pork Cubes. Rub this mixture onto the meat-side of the belly then spread the mixture out. Line the lemongrass on the middle portion of the belly and roll to enclose the garlic mixture and lemongrass. Secure belly with roasting/trussing tie.
- 3 Let's now prepare the belly for roasting. Pat the skin of the pork dry before putting into the turbo broiler, oven or griller. Cook over medium-low heat for an hour then raise the temp to high for another 30 to 40 minutes or until the skin is crispy. You may also deep fry the pork belly in hot oil. Start with a temperature of over medium-low heat for 20 minutes then increase the heat again until the skin is brown and crispy. Make sure that when you slice the pork belly roll, it has rested for at least 5 -10 minutes, to prevent the juices from spilling out. Serve with the dip and you will definitely eat more than usual.