Crispy Lemongrass Pork Belly

SAUCE USED : Lemongrass Soy

Foil wrap: Fold pork lengthwise on both sides. Roll the ends in to ensure the pork is in a ‘tight’ wrap.
Cheat: If you don’t have time to slow roast, par boil before drying the skin for 5 minutes and bake for 25 minutes @ 400F. Broil skin as in main directions.

• Pork Belly (2#)
• Rock Coarse Salt (2 TB)
• Rice Vinegar (1/2 tsp)
• Fuse Lemongrass Sauce (4 oz approximately)

1. Choose a flat even piece of pork to allow for even cooking.
2. Slice the meat halfway through to allow for better marinating in a foil pocket (Refer to notes below)
3. Rub marinade onto meat (keeping skin dry).
4. Marinade meat overnight. Poke as many holes as possible and ‘dry’ out skin in refrigerator.
5. Bake at 350F for 2 hours.
6. Remove belly. Dry. Brush skin with vinegar and coat with a thick even layer of rock/coarse salt – ensuring foil is secure and does not allow salt to fall onto the pork belly. Bake for an additional 1 hour. Remove from oven and remove the salt crust. Salt should have baked into one large salt piece that can be easily removed.
7. Broil entire piece on baking pan with water bath below the pork at 500F for 5-20 mins – until skin is ‘crackling’ but not burning.
8. Remove from oven and cool for 5 minutes.
9. (IF there’s black, just tap off that portion of the skin to expose the yummy crispy skin).
10. Cut into bit sized pieces to serve.