Cuisine
Time
4 hours mins
Servings
6 people
2–2.5kg (4lb 8oz–5lb 8oz) boneless pork belly, with skin
2–3 teaspoons salt
Marinade
3–4 garlic cloves, finely chopped
1 tablespoon onion powder
1 1/2 tsp sea salt
1 1/2 tsp black pepper
1 tsp sugar
1 Tbsp rice vinegar or white wine vinegar
1 Tbsp vegetable oil
Stuffing
1 large red onion, finely sliced 5 spring onions, roughly chopped
5–6 garlic cloves, roughly chopped
3 lemon grass stalks, trimmed and well bruised
Dipping Sauce
150ml (5fl oz) rice vinegar or white wine vinegar
1/2 tsp salt
1/2 tsp black pepper
3 Thai shallots (swapsies:1/2 red onion) finely sliced
2–3 mixed chillies, roughly chopped
1 spring onion, finely chopped
1/4 cucumber, diced
2 tablespoons palm sugar (swapsies: soft brown sugar)
Preheat the oven to 130°C/300°F/Gas Mark 2. Blanch the rolled belly in a large saucepan of boiling water for 4–5 minutes. Carefully remove with tongs, then pat the skin completely dry with kitchen paper. Rub the skin with the salt and leave to sit for 10 minutes, then again, pat the skin dry with kitchen paper. Place the rolled belly on a wire rack set over a roasting tray and roast for 2–21/2 hours until cooked through.
Meanwhile, place all the sauce ingredients in a saucepan, bring to a boil and stir until the sugar has dissolved and set aside.
Increase the oven temperature to 210°C/450°F/Gas Mark 8.
