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Lechon Belly Roll

You know there is a celebration when you serve Lechon Belly Roll on the table. You hit two birds with one stone when you try this dish. Pork belly is marinated in Knorr Pork Cubes combined with lemongrass, garlic and shallots. With a dip made with Knorr Liquid Seasoning, you'll end up cooking this more often! It's a winner!
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  • 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

 

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Carbohydrate incl. fibre (g)

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Carbohydrate excl. fibre (g)

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Unsaturated fat (g)

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Monounsaturated fat (g)

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Polyunsaturated fat (g)

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Trans fat (g)

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Cholesterol (mg)

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Sodium (mg)

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Salt (g)

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Vitamin A (IU)

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Vitamin C (mg)

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Calcium (mg)

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Iron (mg)

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Potassium (mg)

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  • 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.