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Mally Mestizo: "This recipe was great! I actually forgot the red…" Read More
12Ingredients
3Hours
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Description
Slice and serve with vinegar for dipping, steamed rice, and vegetables of your choice. Enjoy!
Ingredients
US|METRIC
4 SERVINGS
- 4 lb. pork belly (whole, skin intact*)
- 6 cloves garlic (minced)
- 1/2 red onion (medium, minced)
- 1 stalk lemon grass (halved***)
- 3 green onions
- 1 1/2 Tbsp. kosher salt
- 1 tsp. black pepper (freshly cracked)
- 2 tsp. coconut vinegar
- 1 Tbsp. soy sauce
- 1 Tbsp. coconut oil
- 2 banana leaves (for roasting pan, optional***)
- 1 cup water
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Directions
- Prepare the pork: Remove pork belly from refrigerator (uncovered) 1 to 2 hours before cooking. Pat dry with paper towel.
- Prepare the aromatic paste: In a mortar and pestle or food processor, combine garlic, red onion, and coconut vinegar until it looks like a rough paste.
- Preheat oven to 400 degrees F. Season the meat side with salt, black pepper, and aromatic paste. Using the back of a heavy knife, bruise the lemongrass stalk to help release the flavor. Place the stalk and the green onions in the center of the pork belly.
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Reviews(2)
Mally Mestizo 4 years ago
This recipe was great! I actually forgot the red onions and lemongrass but substituted lemongrass marinade and shallots! Still turned out delicious!