AuthorBiteSizedPrepare pork belly slab by trimming out the excess fat and sides to make a perfect rectangle-shaped slab with equal parts skin fat and meat. If there are bones in your slab, trim it out as well.
Turn the pork skin side up and score the skin lightly, making sure to slice only through the skin layer in a diagonal checkerboard pattern.
Season the whole slab with rock salt, black pepper ground, and tamarind powder.
Rub the pounded garlic, red onions, and lemongrass on the whole slab.
Place in a pan skin side up, cover with cling wrap, and marinate in the chiller overnight.
Simmer beef stock and then blanch vegetables for about 30 seconds to a minute strain from liquid and set aside.
In the same beef stock add the onions and tomatoes, add the water, tamarind powder, and the uncooked rice.
Simmer for about 10 – 15 minutes or until rice is cooked.
Preheat the oven to 475 degrees F or 250 degrees C and place the rack on the lower third of the oven.
Take the marinated pork slab from the chiller and turn it skin side down.
Take the cooked rice and mix it with the mashed gabi. Spread evenly on the meat.
Take the blanched and prepped vegetables (siling haba, kangkong, sitaw, eggplant) and place it all on one side of the pork slab nearest to you (so it’s easier to roll)
Roll the slab making sure the stuffing is secured inside, and tightly truss the slab tying the twine around several times from end to end to secure the roll.
Rub equal parts of salt and baking soda on the skin of the Porchetta.
Pour water to fill the roasting pan and place the rolled slab on the pan. Insert the pan in the oven and let roast for 15 minutes before rotating the pan and letting it roast again for another 15 minutes. Reduce the heat to 325 degrees F or 160 degrees C and let roast for 2 hours.
Make sure that you add water every 20 minutes to keep the pan juices from burning. You can check if the meat is fully cooked if your meat thermometer reads 150 degrees F or 65 degrees C.
Turn up the oven to 450 degrees F or 230 degrees C and roast for 15 minutes to make the skin crispy.
Take out from the oven when done and let the roast rest for about 10- 15 minutes. Cut and take out the twine. Save the meat drippings for the gravy.
Place sauce pan on medium heat, melt butter and then add the flour and stir until it creates a paste.
Add water and pork drippings and tamarind powder (if still needed). Season with salt and pepper and simmer until sauce thickens into gravy like consistency.
Mash boiled gabi in a bowl while still hot, mix the rest of the ingredients together.
Ingredients
Directions
Prepare pork belly slab by trimming out the excess fat and sides to make a perfect rectangle-shaped slab with equal parts skin fat and meat. If there are bones in your slab, trim it out as well.
Turn the pork skin side up and score the skin lightly, making sure to slice only through the skin layer in a diagonal checkerboard pattern.
Season the whole slab with rock salt, black pepper ground, and tamarind powder.
Rub the pounded garlic, red onions, and lemongrass on the whole slab.
Place in a pan skin side up, cover with cling wrap, and marinate in the chiller overnight.
Simmer beef stock and then blanch vegetables for about 30 seconds to a minute strain from liquid and set aside.
In the same beef stock add the onions and tomatoes, add the water, tamarind powder, and the uncooked rice.
Simmer for about 10 – 15 minutes or until rice is cooked.
Preheat the oven to 475 degrees F or 250 degrees C and place the rack on the lower third of the oven.
Take the marinated pork slab from the chiller and turn it skin side down.
Take the cooked rice and mix it with the mashed gabi. Spread evenly on the meat.
Take the blanched and prepped vegetables (siling haba, kangkong, sitaw, eggplant) and place it all on one side of the pork slab nearest to you (so it’s easier to roll)
Roll the slab making sure the stuffing is secured inside, and tightly truss the slab tying the twine around several times from end to end to secure the roll.
Rub equal parts of salt and baking soda on the skin of the Porchetta.
Pour water to fill the roasting pan and place the rolled slab on the pan. Insert the pan in the oven and let roast for 15 minutes before rotating the pan and letting it roast again for another 15 minutes. Reduce the heat to 325 degrees F or 160 degrees C and let roast for 2 hours.
Make sure that you add water every 20 minutes to keep the pan juices from burning. You can check if the meat is fully cooked if your meat thermometer reads 150 degrees F or 65 degrees C.
Turn up the oven to 450 degrees F or 230 degrees C and roast for 15 minutes to make the skin crispy.
Take out from the oven when done and let the roast rest for about 10- 15 minutes. Cut and take out the twine. Save the meat drippings for the gravy.
Place sauce pan on medium heat, melt butter and then add the flour and stir until it creates a paste.
Add water and pork drippings and tamarind powder (if still needed). Season with salt and pepper and simmer until sauce thickens into gravy like consistency.
Mash boiled gabi in a bowl while still hot, mix the rest of the ingredients together.
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