AuthorBiteSizedA crispy and irresistible pork belly!
Massage the pork belly with salt and pepper. Make sure the pork belly slab is well seasoned. Chill the pork belly in the fridge for at least 2 hours.
Place the pork belly in a baking pan then pour the beer and pork stock in the pan until half of the pork belly is submerged.
Roast the pork belly in a pre-heated oven at 180C/350F for 1-½ hours or until the pork is tender.
Once the pork is tender, remove from the oven then poke small holes on the skin using a knife or fork. Increase the heat to 220C/425F and broil the pork belly for another 20-25 mins to crisp up the skin
Remove from the oven and Let it rest for at least 10 mins before carving. Serve with the Pork Gravy.
In a sauce pan, saute the garlic, onions, lemongrass and siling labuyo.
Deglaze the pan with beer then simmer for two minutes.
Pour the soy sauce, water and then add the pork cube. Stir and boil the mixture for three minutes. When done seit it aside.
In a pan, melt the butter. Add the all-purpose flour and cook it until it turns into a blond roux.
Add in the thyme, oregano and and spanish paprika. Let it cook for a minute. Pour the beer and pork stock gradually while stirring to avoid lumps.
Add the mustard then season with salt and pepper. Simmer until it reaches a sauce consistency. Strain to have a smoother sauce. Set aside.
Ingredients
Directions
Massage the pork belly with salt and pepper. Make sure the pork belly slab is well seasoned. Chill the pork belly in the fridge for at least 2 hours.
Place the pork belly in a baking pan then pour the beer and pork stock in the pan until half of the pork belly is submerged.
Roast the pork belly in a pre-heated oven at 180C/350F for 1-½ hours or until the pork is tender.
Once the pork is tender, remove from the oven then poke small holes on the skin using a knife or fork. Increase the heat to 220C/425F and broil the pork belly for another 20-25 mins to crisp up the skin
Remove from the oven and Let it rest for at least 10 mins before carving. Serve with the Pork Gravy.
In a sauce pan, saute the garlic, onions, lemongrass and siling labuyo.
Deglaze the pan with beer then simmer for two minutes.
Pour the soy sauce, water and then add the pork cube. Stir and boil the mixture for three minutes. When done seit it aside.
In a pan, melt the butter. Add the all-purpose flour and cook it until it turns into a blond roux.
Add in the thyme, oregano and and spanish paprika. Let it cook for a minute. Pour the beer and pork stock gradually while stirring to avoid lumps.
Add the mustard then season with salt and pepper. Simmer until it reaches a sauce consistency. Strain to have a smoother sauce. Set aside.
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