It's porchetta with the flavors of Hainanese chicken.Traditional Italian porchetta is slow-roasted but I wanted a more tender pork without losing the meat’s juices. So, I steamed the rolled pork before putting it in a very hot oven.
Course Main Course
Prep Time 20minutes
Cook Time 3hours15minutes
Total Time 3hours35minutes
Author Connie Veneracion
1slabboneless skin-on pork belly(2 kilograms, more or less)
1tablespoonfreshly ground black pepper
3tablespoonsgrated gingerwith its juices
¼cupfinely snipped scallions
Rinse the pork and wipe dry.
Lay the pork belly flat on the work surface with the skin side facing down.
Spread the salt and pepper over the entire surface of the pork.
Transfer the pork belly, still skin side down, to a container large enough to hold it without rolling, folding or cutting the meat. Cover tightly and leave in the fridge overnight.
Take the pork belly out of the fridge and lay flat on the work surface, skin side down.
Spread the ginger over the meat followed by the scallions and garlic.
Roll the pork as tightly as you can then tie it up securely with a sturdy string (we didn't have kitchen twine so I used five equal pieces of crocheting thread).
Steam over simmering water for two hours.
Preheat the oven to 470F.
Transfer the steamed pork belly to a baking tray and roast in the oven for an hour or until the skin is browned and crisp.
Take the pork belly out of the oven and move to a chopping board.
Cool the meat for about 10 minutes before cutting off the strings and slicing the meat.