5 lb pork belly, 1 slab, bones removed
3 lemongrass leaves, stalks
3 scallions
1 red onion, small, sliced
1 tbsp salt
2 tbsp fresh milk
¼ tsp ground black pepper
1 tbsp canola oil
Lay the pork belly on a flat surface in a way that the side with the skin is facing down. Rub the salt and pepper all over the top of the pork belly (meat part). Let it stand for 15 minutes.
Arrange the lemongrass, scallions, and onion slices on one one of the belly. Roll the side with the lemongrass all the way to the opposite side until a spiral shape is formed. Secure the rolled pork belly by tying it with a kitchen twine. Rub the oil all over the skin.
Preheat oven to 350 degrees F. Arrange the pork belly in a roasting pan and roast for 2 hours.
Remove the belly from the oven and brush with fresh milk. Put it back into the oven and continue to roast for 30 minutes or until the skin is brown and crispy.
Remove from the oven. Let it cool down for 15 minutes. Slice the Roasted Pork Belly and serve with homemade lechon sauce.
Share and enjoy!
Sugar: 1g
:
Calcium: 26mg
Calories: 1493kcal
Carbohydrates: 2g
Cholesterol: 204mg
Fat: 152g
Fiber: 1g
Iron: 2mg
Monounsaturated Fat: 71g
Polyunsaturated Fat: 17g
Potassium: 563mg
Protein: 27g
Saturated Fat: 55g
Sodium: 966mg
Trans Fat: 1g
Vitamin A: 80IU
Vitamin C: 3mg
