Ingredients:
2 kilo pork belly, wash and clean
Brine:
5 cups water
1 stalk lemon grass (tanglad), chopped
2 pieces bay leaves
5 cloves garlic, crushed
1 tablespoon peppercorn
3 tablespoons sugar
5 tablespoons rock salt
Chili Paste Mixture:
5 pieces chili, chopped
1 stalk lemon grass (tanglad), chopped
1 red onion, chopped
3 cloves garlic, crushed
1 thumb-sized ginger, chopped
2 tablespoons olive oil
1 tablespoon salt
1 tablespoon ground pepper
Stuffing:
1 stalk lemon grass (tanglad)
1 stalk onion leeks
2 pieces chili, chopped
Glaze:
4 tablespoons fresh milk
2 tablespoons oil
Procedures:
Part 1
1. In a pot, combine, brine ingredients then simmer for 5 minutes over low heat. Let it cool.
Part 2
1. In a large container, place pork belly then soak with the brine. Refrigerate overnight.
Part 3
1. In a blender, process chili paste mixture until well combined. Set aside.
Part 4
1. Remove pork belly from the brine then pat dry.
2. Rub pork belly with chili paste mixture.
3. Place stuffing in the center then roll. Tie and secure with twine.
4. Brush the surface with milk/oil mixture then cover with aluminum foil.
5. Place in a preheated turbo broiler over 355 degrees Fahrenheit for 2 hours.
6. Remove the foil then brush again with milk/oil mixture.
7. Roast for another 30-45 minutes until the skin is crispy.
8. Chop then serve with dipping sauce.
