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PORCHETTA

Ingredients:

1 pc (4-5 kg) MONTEREY BONELESS PORK BELLY
5 pc star anise, pounded
3 pc (300 g) large purple onions, finely chopped
10 stalks (1/2 kg) lemongrass, white part thinly sliced or chopped then use leaves to tie porchetta or knot and stuff inside
5 cloves (22 g) garlic, finely chopped
1 tbsp + 1 tsp iodized rock salt
1 tbsp pepper

Procedure:

  1. Prick pork belly skin all over with end of knife/fork.
  2. In a bowl, mix together star anise, onions, lemongrass, and garlic. Set aside.
  3. Rub 1 tbsp salt and pepper all over meat.
  4. Arrange star anise-onion-lemongrass-garlic mixture on pork and put knotted lemongrass leaves in the center. Roll and truss with a Butcher’s twine.
  5. Rub surface with remaining salt and place on a rack placed over a tray. Chill uncovered overnight.
  6. Roast in the oven set at 180oC (350°F) for 1 hour then 160oC (320°F) for 4 hours until evenly browned and skin starts to blister, rotating pan midway of roasting.
  7. Remove from oven and increase temperature to 232oC (450°F) then roast belly again until blisters form on the skin.

Makes 20 servings

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