Lemongrass and Garlic Pork Belly RollJuly 20, 2012
If heaven had a menu, what sort of food would it serve?
For decades, earthling imaginations have always dreamt about what heaven would feed its inhabitants. Some would like a river of San Miguel. Others would want a tower of chocolates. A few would love to stroll on a beach with fried rice as sand.
But we’re not that hard to please—all we want is one little dish.
So while you’re still mortal, here’s a sinful solution that will definitely appease your raging belly and turn you into a borderline glutton. And because gluttony is one of the Seven Deadly Sins, we are possibly shortlisted for eternal doom.
Just as there are several circles of hell, this Pork Belly Roll has its own circles of heart-stopping goodness.
The first circle is the crackling skin that’s so crispy, it’ll shake your soul away to a distant universe. The second circle is the buttery soft, melt-in-your mouth meat that’s as tender as a baby’s bottom. The third circle is filled with the infusion of lemongrass, garlic, and bell peppers that will give you an otherwordly sensory experience.
Consequently, both saints and sinners are sure to put away all their differences and lust over this deadly dish. The greed that comes from not wanting to share is indeed inevitable, as well as the wrath in knowing that someone took a huge bite while you weren’t looking. Oh, and let’s not forget the sloth that comes as a result of eating more than you can carry. But most importantly, the pride that comes from preparing this simple yet tasty dish, with bystanders reeking of envy as they salivate over your precious slab of pork.
Yep, that’s a lot of sin alright. But don’t worry, it’s never too late to knock on heaven’s door and ask for forgiveness.
Lemongrass and Garlic Roast Pork Belly Roll
Yield: 8 servings
- 3 kg pork belly, leave whole
- 3 1/2 tsp fine salt
- 1/2 tsp pepper
- 1/4 cup olive oil
- 4 stalks lemongrass (white part only)
- 1 bulb garlic, peeled
- 2 pcs bell pepper, sliced into strips
- Clean pork belly properly. Trim off excess fat and skin.
- Generously season with salt all over— put more salt on the meat and less on the skin.
- Lay skin side down.
- Arrange lemongrass, bell pepper and garlic in one line at the belly’s center and drizzle with a little olive oil.
- Roll belly into a log and tie with cooking string.
- Brush skin with the rest of the olive oil.
- Cover with foil and bake in preheated 380 degrees Fahrenheit oven for 3 hours.
- Remove foil and bake for another hour.
- Turn on broiler and broil pork until skin becomes crispy while turning the belly so that all sides are broiled.
- Serve with sarsa.