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Ingredients
US|METRIC
4 SERVINGS
- 1 pork belly (skin-on)
- 1/4 cup baking soda (or more as needed)
- 1/4 cup water (or more as needed)
- coconut vinegar (as needed)
- garlic (Crispy, as needed)
- cilantro leaves (as needed)
- 480 grams lemon grass (finely diced)
- 180 grams salt
- 660 grams shallot (peeled and diced)
- 660 grams garlic (peeled and diced)
- 10 grams black pepper (ground)
- 300 grams cilantro root (minced*)
- 1,320 grams coconut vinegar
- 125 grams shallot
- 50 grams garlic
- 10 grams thai chiles (red, stem removed)
- 7 grams black peppercorns
- 45 grams salt
- 115 grams sugar
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Directions
- 1. Using a jacquarding tool or a sharp carving fork, pierce the skin of the pork belly all over, fully piercing the entire surface of the skin. Make a slurry out of baking soda and water and rub all over the skin side of the belly. Wrap the belly and place in a fridge overnight. The following day, remove the belly and thoroughly rinse off the baking soda paste. Pat dry and pour coconut vinegar over the belly – if it bubbles, rinse belly again to remove excess baking soda. Place the belly on a rack-lined sheet tray and refrigerate for one hour to dry
- 2. For the BellyChon Paste: Using a mortar and pestle, pound lemongrass and salt until the lemongrass is well broken down. Add the ingredients one by one and continue to pound until it forms a paste
- 3. Flip the belly over so it’s skin-side down and rub with the BellyChon Paste. Roll the pork belly tightly, skin-side out, and truss
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