INGREDIENTS:
- 2 kg pork belly (with the skin), deboned
- 3 pcs lemon grass
- ½ cup parmesan cheese, grated
- Salt and pepper, to taste
- 2 tbsp olive oil
HOW TO COOK:
- Preheat the oven to 350 F or 180 C.
- On a flat working board, place the belly pork with the skin side down.
- Add- in the lemon grass.
- Sprinkle with the grated parmesan cheese.
- Add- in the salt and black pepper to taste.
- Drizzle with olive oil.
- Starting from one end, roll the pork up firmly then tie a string around at 1 inch intervals to secure the roll.
- Transfer the rolled pork on to the oven.
- Roast until cooked through for about 2 hours.
- Transfer the cooked pork on a board then leave to rest for about 10 minutes.
- Carve into slices, and arrange on a plate. Enjoy!
IMAGE: Chef’s Classics
Also try: Roasted Pork Belly
