Ingredients:
2 kilo pork belly, wash and clean
2 tablespoons salt
1 tablespoon ground pepper
Brine:
5 cups water
1 stalk lemon grass (tanglad)
1 stalk onion leeks
2 pieces bay leaves
5 cloves garlic, crushed
1 tablespoon peppercorn
5 tablespoons rock salt
Stuffing:
1 stalk lemon grass (tanglad)
1 stalk onion leeks (optional)
3 cloves garlic, crushed
2 onions, quartered
Glaze:
3 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. Remove pork belly from the brine then pat dry.
2. Rub pork belly with salt and pepper.
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 hour until the skin is crispy.
8. Chop then serve with Lechon sauce.
