Recipes
Made by Chef Miko Aspiras



Servings:
15 servings (approximately 100g per serving)
Ingredients:
Cooking Method:
-
Roll pork belly with the lemongrass skewered inside, use a twine
-
Prepare the brine by mixing water, rock salt, crushed black pepper corns, star anis, bay leaf, crushed garlic cloves, cinnamon powder, mace powder, fish sauce and ginger to taste
-
Brine pork belly for at least 8 hours
-
After brining, drain excess water by placing the belly roll on a cooling rack, let the excess water drip for at least 30 minutes
-
Roast in a 170C oven for 3 hours
-
Cool it down, remove lemongrass, slice
-
Then deep fry in Grande rice bran oil until skin is crisp, drain excess oil
-
Blend all dressing ingredients together in a food processor
-
Add salt and pepper to taste
-
Deep fry the chorizo slices and set aside
-
Deep fry the potatoes, smash it, mix in the white beans, and chorizo and toss in dressing
-
Serve on the side of roast pork, serve with lemon slice and sprinkle with some rock salt
Beans
-
165g Boiled white beans
-
145g marbled potatoes (boiled, drained)
-
100g of sliced thick discs Chorizo
Dressing
-
45g coriander
-
45g basil
-
25g parsley
-
⅙ teaspoon red chilies
-
1 ½ tablespoon lemon or lime juice
-
65g sundried tomato brined in oil
-
2 tablespoon Grande rice bran oil
Pork Belly Roll
-
500g pork belly roll
-
Crushed lemongrass stalks
-
3L water
-
5 tablespoon rock salt
-
10 pcs crushed black pepper corns
-
6 pcs star anise
-
4 pcs bay leaf
-
Ginger (to taste)
-
4 crushed garlic cloves
-
2 teaspoon cinnamon powder
-
2 teaspoon mace powder
-
3 teaspoon fish sauce