SteemFoods “The Ultimate Pork Belly Roll Recipe”.

Hello SteemFoods buddies! I hope you are all having a productive weekend.

Today, I will show you how to make a super crispy “ rolled pork belly”. You can have two options in cooking this recipe, it's either by the oven or deep-frying it.

Let's start by preparing all ingredients,

4 kilos of pork belly (divide by two parts)
4 packs of spring onions
2 bottle of cooking oil
4 onions
4 whole garlic
Bay leaves
Peppercorn
Salt
Pepper
Seasoning

Here's how;

• Cut onions, garlic, and spring onions.

• After washing the meat, top all the species (garlic, onions, spring onions). Rub it with salt and pepper.

• Close the meat by stitching it.

• In a large cooking pot, put all the extra spices and let it boil

• Slowly put the meat. Let it cook for almost 2hours or until tender. Turn the meat over to equally cook booth side.

• Remove the meat from the cooking pot. Let it cool down until you can safely hold it.

• Wrap it with plastic and let it set for 20 minutes.

• Heat the oil in a deep cooking pot. Deeply fry the pork belly.

• By using a loop, constantly check it while frying to prevent it from burning. Double frying works well.
  Note; there is no specific time for this step.

• Turn the pork belly over and check both sides. As it turns light brown. Remove from the cooking pot. Text the crispiness by lightly hitting g it with a knife.

• Finally it's done! You can slice it into bite-size. The pork belly skin is so crunchy to the point that there is a loud crackling sound when you bite it. And the spices are being absorbed by the meat inside. Mmm. Mouth watering right?

• Serve and enjoy. Perfect for gatherings like birthdays and other special occasions.

This recipe can be enjoyed as a “pulutan” or a perfect match with beer. Just a friendly advice, have it occasionally due to high level of cholesterol. Best when served with gravy or a simple spicy vinegar. Best to consume it immediately to have a better taste. The skin will no longer crunchy if eaten over time.

@SteemFoods community and @alikoc07, thank you so much for giving me a chance to post this recipe.

Kind regards to,
@booming
@steemcurator01
@steemcurator02
@steemitblog.

Your food buddy,
@juichi

_{About the Author}

_{Welcome ! Juichi is a father and a culinarian. He loves to travel together with his family and share their adventures. Currently he lives in Japan. He blogs about life, travel, recipes, DIY and restaurant reviews. Thank you for your support.}