How To Make Pork Belly Roll

Dry it with dry wipes. Neatly roll the meat into a joint surrounded by the skin then use butchers string to tie the joint tightly at regular intervals to hold the joint together. Season the joint just prior to roasting.

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Then slice through the crush.

How to make pork belly roll. Peel the garlic cut off the dry tails. Choose a large heavy based roasting tray. Wash the meat under running water peel off films and grease with a sharp knife.

Pre heat your oven to 200 oc temperature fan assisted or 215 oc without a fan. Roll pork belly into a tight log ending with skin side up. Rub the herb mix all over the flesh then scatter with the remaining whole thyme leaves.

Scald the pork rind by pouring over a full kettle onto the skin over a clean sink with the pork resting on a wire tray. Place the pork belly skin side down on a flat working surface. Lay the pork on a board skin side down.

Remember to remove your belly pork rolled joint out of the packaging pat dry and bring to room temperature. Using kitchen twine tie on three to four places to secure shape. On the longer side of the belly arrange the lemongrass stalks onions and garlic horizontally on the lower part of the belly.