When it comes to Filipino favourite food, one thing that is always near the top of the list –PORK! Irrespective of the pork meals you deem as your favourite, it is always good to know roast pork recipe. Today, I am sharing my recipe of roasted pork belly that was featured in a local culinary magazine. It is simple to prepare with full and rich aromatic flavours and of course–completely satisfying!
Roasted Spiced Pork Belly
Spice Rub :
3 tblspn rock salt 1 tbspn coriander seeds 10 whole peppercorns 5 Star Anise 4 Lime leaves 2 Cinnamon sticks 1 whole pork belly slab (about 1kg) 2 small dried Chilies
Crush Salt, coriander, peppercorn, star anise, lime leaves.
Place crushed spices in water in a pan. Place pork (skin down).
Bring to a boil for 15-20 mins.
(note: water should cover the skin and first layer of fat)
Remove pork and tip off excess water. When dry, press spice rub on fat side.
You may add the chillies after chopping them.
Roast for 20 minutes at 425 F and 30 to 40 minutes at 350 F
The spices in the recipe are aromatics. They help balance the gaminess of porkbelly.
Food Notes :
Try toasting the spices first in a little oil before crushing or grinding them.
To grind use a small coffee grinder or a small food processor.
OR. you can also crush these in a mortar and pestle.
Don’t you worry about the cholesterol or fats..they’re there to make you happy !!
“Succelent roast pork belly is irresistibly good, specially when crusted with spices you don’texpect to use for such a basic piece of meat. We tasted a most delicious version…”