Home » Crispychon 101
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Makes: 8 – 10 servings
Preparation and cooking time: 2 hours 45 minutes
2¼ kg pork belly slab, boneless and scored
1 sachet MAGGI® MAGIC SARAP
½ cup garlic, sliced into chips
1 tablespoon ground black pepper
3 pieces leeks, cut into 2-inch pieces
2 pieces lemongrass stalks, smashed
8 cups water
1 piece red onion, quartered
½ tablespoon black peppercorns
1/2 cup garlic cloves, peeled
3 pieces bay leaves
¼ cup vinegar
1. Season scored pork belly with MAGGI® MAGIC SARAP. Massage well into meat.
2. Stuff and season pork belly with garlic slices, black pepper, leeks, and lemongrass onto the pork belly. Roll the belly up and tie tightly with twine to secure shape.
3. In a pot of water over medium-high heat, add red onion, peppercorns, garlic cloves, bay leaves, and pork. Boil for 30 minutes, turning constantly.
HOW TO MAKE THE SKIN CRISPY:
Tip #1: Remove pork from the pot. Air dry for 30 minutes. Deep fry until golden.
Tip #2: Prick skin multiple times with a fork. Deepy fry until golden.
Tip #3: Rub vinegar and MAGGI® MAGIC SARAP over pork skin. Bake at 175 degrees Celsius until skin appears crispy.