Crispychon 101

2 ¼ kg pork belly slabboneless and scored

1 sachet MAGGI® MAGIC SARAP

½ cup garlicsliced into chips

1 tbsp ground black pepper

3 pcs leekscut into 2-inch pieces

2 pcs lemongrass stalkssmashed

8 cups water

1 pc red onionquartered

½ tbsp black peppercorns

½ cup garlic clovespeeled

3 pcs bay leaves

¼ cup vinegar

Season scored pork belly with MAGGI® MAGIC SARAP. Massage well into the meat.

Stuff and season the 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 the shape.

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. Deeply fry until golden.

Tip #3: Rub vinegar and MAGGI® MAGIC SARAP over pork skin. Bake at 175 degrees Celsius until the skin appears crispy.

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