Roasted Pork Belly


1 Whole pork belly without ribs
2 tablespoons salt
1 tablespoons browsn sugar
½ teaspoon whole pepper
4 stalks lemongrass
4 shallots
1 dried bay leaf 
1 head garlic, peeled and crushed

Brine the pork belly

Brining or salting is a way of increasing the moisture holding capacity of meat resulting in a moister product when it is cooked.
  1. Prepare your brining solution by dissolving 2 tablespoon of salt and 1 table spoon of brown sugar in  1 cup of boiling water. Add 1 stalk of lemon grass and 1 dried bay leaf. Add 3 cups of water to Let the  brine solution cool down. Chill brine completely in the refrigerator before adding pork.
  2. Put the pork belly in a container or a resealable bag plastic bag can work as a brining container. Make sure that the meat is well submerged and fully covered.
  3. Let it refrigerated for 24 hours to 4 days.
  4. Rinse pork twice after removing it from the brine solution. Using paper towels, pat down surfaces of meat to completely dry. 

How to cook the pork belly?

  1. Place the pork belly skin side down. Arrange the lemongrass stalks, onions, and garlic.
  2. Roll pork belly into a tight log, ending with skin side up. Using kitchen twine, tie on three to four places to secure shape.
  3. Bake in a preheated 180 F oven for about 3 ½ hours or or until the skin crispy.
  4. Remove from the oven/broiler and let it cool down for  few minutes before slicing it.

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