How to make Slow Roasted Pork.
2.5kg Pork Belly
6 lemon grass stems, crushed whole
6 stems spring onions, whole
5 cloves of garlic, minced
8 bay leaves, fresh or dried
1 tablespoon salt
1 teaspoon ground black pepper
Brine: 5 litre water, 150g salt
1. To brine the pork, in a large container add water and salt. Brine it overnight.
2. Heat the oven 120 fan/140C/Gas Mark 1. Take the pork out of the brine mixture, dry it all completely with kitchen cloth or kitchen tissue.
3. Place pork on a flat surface facing skin down with some kitchen towel underneath. Season the pork with salt and pepper evenly on the meat.
4. Place spring onions, lemon grass, bay leaves, garlic in the middle of the meat so it’s easier to roll and tie it later on.
5. Using butchers string, tie the pork belly across, all the way down its length ensuring it’s tight enough to keep the fillings inside.
6. Place the pork in a tray with a rack so that the juices drips down while roasting. Cook for 5 hours on low heat. Turn the pork around every 1 hour to make sure it cooks evenly and the skin colours evenly too.
7. On the last 30-40 minutes turn the heat up to 180 Fan/ 200C / Gas Mark 6. Make sure you keep an eye on it as the skin can easily burn at this stage. Once you see that the skin is golden brown almost orangey, you can take it out of the oven. Leave it to rest for 10 minutes. Transfer it to a serving dish and it’s ready to serve.