Ingredients:
1 whole pork belly (long pieces young pork)
1 can evaporated milk
50 grms. garlic puree
50 grms. white onion puree
50 grms. lemongrass puree (white part only)
4 pcs. bay leaf
2 cups pork fat
1 tbsp. salt
1 tbsp. white pepper
1 roll butcher’s string
2 liters chicken stock
Procedures:
1.Season pork belly with salt and pepper. Rub the interior of the belly with puree of lemon grass, garlic and onion. Tighten with butcher’s string.
2. Have ready heated oven then roast in oven with pack for 2-3 hour or until tender.
3.NOTE: you may brush with oil fat every 10 minutes to the skin to become crunchy.
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