INGREDIENTS:
- 1 kg pork belly
- 150 g oyster sauce
- 1 pc lemon (slice the zest and squeeze out the lemon juice)
- 2 tsp salt in 1 L water
- 3 pcs whole garlic bulbs, crushed and chopped
- 3 pcs red onions, peeled and chopped
- 5 stalks lemongrass
- ½ cup oregano leaves, washed and chopped
- 1/8 cup coarse salt
- 4 tbsp black pepper seasoning mix
HOW TO COOK:
- First, place the pork belly in a pot with boiling water.
- Cook the pork for 5 minutes then take it out.
- Boil the black pepper seasoning mix and put in the pork belly.
- Cook for 45 minutes then take out and drain.
- Using a needle or a fork, poke a lot of holes in the pork skin.
- Wrap the pork belly with aluminum foil and place it in a baking tray.
- Leave the side with the pork skin unwrapped and facing the top.
- Coat the skin with a thick layer of coarse salt.
- Bake the pork belly in a preheated oven in the highest temperature with top heater only for about 25 minutes. Discard the salt on the pork skin.
- Roast again until the pork skin starts crackling and turns crispy and golden yellow (the whole process should take around 40 minutes).
- Remove from heat, allow to cool, chop, then transfer to a serving plate. Enjoy!
IMAGE: Lee Kum Kee
Also try: Lechon Pork Belly
