Monday, March 3, 2014

Monday’s Bread Bowl: Lovely Pork Belly Roll

A crispy twist to cut into

We decided to try making a variation on Mama Rosa’s Filipino Pork Belly Roll.  Here’s the recipe:

What you will need:

1 wire rack
Aluminum foil
1 cutting board
1 baking pan

2 shish kabob skewers
1 wire rack (cradle style)
2 garlic cloves, sliced
2 green onion stalks, cut to place inside roll
1 (2 ½ - 3 lb) pork belly slab
Coarse salt and black pepper to taste

Cooking and Directions:

Preheat oven at 350 degrees.  Rub pork belly slab on each side with garlic.  Next, season slab on both sides with salt and pepper.  Roll pork belly as shown and pin with skewers into place on wire rack.  Roll green onion and garlic inside to season meat.  Place rack on baking pan.  Place in the oven for 1 hour to 1 hour and 15 minutes.  Remove from oven once done.  Let roll rest for at least 10 minutes before serving.   

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