Crispy Roasted Pork Belly

I haven’t posted any of my cooking for a long while. I still cook a lot but none that are blog-worthy. And I did eat out a lot this year…. New Year , however, is different. While most Asians believe that an x number of round fruits bring good luck, I believe that filling your table (and tummies) with all sorts of succulent meats is the ultimate good luck of all.

As usual, we did the Tomahawk steaks
This is always a winner. So pretty and yummy.

You can find the how-to on this steak on this blog. It’s on last year’s New Year post.

We also had herbed salmon
…and theee kinds of stuffed chicken—dirty rice, crawfish jambalaya and shrimp

And now for the piece d resistance — crispy roasted pork belly!!!

Dry brine pork belly (with skin) with salt, pepper and garlic salt. Wrap and refrigerate overnight
In the center of the pork belly, arrange chopped onions, chopped garlic and lemon grass. You can also rub garlic paste all over the meat side of the belly to make it more garlicky.
Roll up the belly with kitchen twine to form a log
Brush with milk and let stand for 20 minutes

Cover the log with aluminum foil, put on a rack and cook at 350 for 2 hours. Remove foil after two hours and crank up the oven to 450. Cook for 5 minutes for the top part, then roll to the side and cook for another 5 minutes. Do the same on opposite side. This is to mimic the rotating spit which is the traditional way.

Done! So beautiful!! And so photogenic too…
The skin turned out really crispy, which is the measure of “success”

I’m really happy this turned out well. Now I don’t have to travel all the to the Philippines. Sorry, Mom! I’m now open to take orders!! Haha. Just kidding. But these things go for $175, so maybe I’m not kidding!!!

Happy New Year all!!!

 

 

 

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