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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