Daily Menu: Crispy Letson Pork Belly Asian Style Porchetta #1

letson pork belly is stuff and rolled with herbs and spices the technique on cooking this meat is by brining the meat it enhance the flavor add some herbs and spicies to it brine will make it even more savory and delicous!

Recipe Ingredients:

2 kilograms of Pork belly slab

For the brine/marinade:
1 stalk of lemon grass
1 stalk on onion leeks (or 3 stalk scallions)
2 pieces of bay leaves
1 table spoon of ground black peppercorn
5 cloves garlic, crushed
1/2 cup rock salt
5 cups of water

For the fillings:
1 stalk of lemon grass
1 stalk on onion leeks (or 3 stalk scallions)
2 cloves garlic, crushed

For the glaze:

3 part of evaporated milk + 1 part of water

Recipe Cooking Procedure:

Wash the pork slab with running water and make sure that hairs on the skin are shaved.
In a pot, put 5 cups of water then add lemon grass, bay leaves, onion, black peppercorn, garlic, and salt.
Make the brine/marinade: Bring water to boil then lower heat and simmer for at least 10 minutes. This will allow the herbs and spices to release its flavor and aroma, let it cool down and pour it to the meat soak it over night (wash it if it's too salty and pat dry, put the fillings rolled it and secured it with twine

Preheat oven 375°f and place pork belly in a roasting pan brush it with milk mixture cover with aluminum foil roast for 2 hours remove the foil brush it with milk mixture and continue cooking for another hour, to achieved crispyness of the skin you can poke the skin before cooking do not turn the heat up for it will burn outside and uncooked inside!
Enjoy eating!!?