Roast Pork Belly Using Sampalok Paste

2018-06-11

Ingredients:

1 pc. Whole pork belly with skin and less fat (13” x 10” x2”)
6 stalks lemongrass, pounded & cut into 13”-length
39 pcs. Spring onions, whole cut into 13”-length
½ cup murang dahon ng sampalok
9 pcs. Food string, for tying pork, cut into 12”-length

For the brining solutions:

3-1/2 cups water
9 cloves garlic, crushed
1 pc. Onion, chopped
1 pc. Bay leaf
1-1/2 pouches Mama Sita Sinigang sa Sampalok paste
2 tbsps. Salt
3-1/2 tbsps. Patis (fish sauce)
1/8 tsp. Black pepper, ground

 

Method

Step 1

Preheat oven at 250°F. Combine all ingredients in a casserole. Mix well.

Step 2

Boil and simmer for 5 minutes. Remove from heat. Set aside and cool.

Step 3

Remove crushed garlic for the filling later. Marinate pork belly in the brining solution for at least 1 day or more. Cover with cling wrap and chill in the refrigerator. Arrange lemongrass, spring onions, garlic (From brining solution) in the center of the belly.

Step 4

Roll pork and tie securely with food grade string. Place in a roasting pan. Cover with aluminum foil.

Step 5

Bake in the preheated oven. Bake for 2 hours. Increase heat to 400°F. Remove foil.

Step 6

Bake for 2 hours and 36 minutes (turning meat from time to time) or until skin becomes dark red in color and crispy. Brush skin with cold water in the last 10 minutes of baking to crack the skin. Remove from heat and let it rest for 10 minutes. Remove the string and cut into serving pieces.

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