HOW TO COOK LECHON DE BALAMBAN (HERB-STUFFED PORK BELLY)

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Photo Credits: m.facebook.com/ykchan01

INGREDIENTS

  • 2 kilos pork belly slab
  • 3 stalks lemongrass, trimmed, pounded, and chopped roughly
  • 4 cloves garlic, minced
  • 4 tbsp basil leaves, minced
  • 2 tablespoons salt
  • 1 teaspoon pepper
  • seasoned vinegar
  1. INSTRUCTIONS

    Combine lemongrass, garlic, basil, salt, and pepper in a large mortar and pestle; grind to a paste.

  2. Spread the mixture on top of the pork until it gets absorbed into the meat, prick it if you need too.
  3. Stuff the herb mixture into the middle, inside the fat and meat. Roll and tie with kitchen twine. Marinate for 30 minutes or more to absorbed well.
  4. Arrange pork in a pot, skin side up, and cover with enough water. Bring to a simmer and cook for 1 1/2 hours or until tender.
  5. Remove pork from pot. Transfer to a rack and let meat dry.
  6. Deep-fry pork in preheated oil until golden and crisp. Alternatively, you can roast the pork in a preheated 350°F oven or grill over medium hot coals until golden brown. Serve with seasoned vinegar and stir-fried kangkong, if desired.

Credits to: yummy.ph/recipe/liempo-de-balamban-herb-stuffed-pork-belly