ROAST PORK BELLY

INGREDIENTS:

• 3 bone-in pork belly pieces

MARINADE:

• 2 long hot Italian peppers
• 2-inch piece of ginger, peeled
• 2 heads of garlic, peeled
• 3 tablespoons ground or frozen lemongrass
• 2 Thai chilis
• 2 tablespoons sea salt
• Cane vinegar (like Datu Puti)
  

SUPPLIES:

• Food processor
• Peeler
• Large bowl or ziplock bag
• Chopping board
• Meat cleaver
  

INSTRUCTIONS:

1. Prep Pork:

• Rinse pork belly with water, vinegar, and sea salt. Pat dry and set aside.

2. Make the Marinade:

• Peel ginger and garlic. Blend Italian peppers, garlic, ginger, lemongrass, Thai chilis, cane vinegar, and salt in a food processor until smooth.

• Stir in a heaping tablespoon of Djablo Sauce for an extra kick.

3. Marinate the Pork:

• Submerge the pork belly in the marinade, ensuring even coating.

• Cover and refrigerate for at least 1-2 hours (overnight for maximum flavor).

4. Broil to Crispy Perfection:

• Preheat your broiler. Broil the pork belly, turning to brown each side evenly.

• Save the skin side for last. Watch closely until the skin turns golden, bubbly, and crispy.

5. Rest and Serve:

• Let the pork rest for a few minutes before chopping into 1-2-inch slices. Serve hot and enjoy!