Cambodian•comfort
Lemongrass Pork Belly
Sack Chrouk Prawlak Kroeung - Golden and crispy pork belly, marinated overnight and slow roasted making the inside succulent and juicy. Served with fresh pickled veggies.
- Prep time
- 12 hr
- Cook time
- 8 hr
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6.5 ounces Angkor Lemongrass Paste
- 1 T Fresh Makrut lime leaves
- 1 T Sea Salt
- 3 T Sugar
- 2 T Oyster Sauce*
- 5 lbs Pork Belly (skin on) (2.5" strips)
Instructions
- 1
Marinate meat - Mix all ingredients in large bowl. Add pork belly, mix well and marinate for at least 4 hours (best overnight).
- 2
Cooking - Place the pork skin side up on baking sheet and roast at 200ºF for 8 hours. Let cool, remove and discard skin.
- 3
Brown meat - Preheat oven to 450°, place baking dish in oven while the oven is warming up. Once oven has reached 450°, switch oven to broil keeping the same temperature. Place meat on the hot baking dish with fat side up and broil for 3-5 minutes