intro text goes here
Servings: 12
Ingredients
- 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
- Marinate meat – Mix all ingredients in large bowl. Add pork belly, mix well and marinate for at least 4 hours (best overnight).
- Cooking – Place the pork skin side up on baking sheet and roast at 200ºF for 8 hours. Let cool, remove and discard skin.
- 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
Notes
Make ahead:
After removing the skin, store the meat in the frig for up to 5 days. Reheat by following steps to brown the meat.
*Substitute oyster sauce with soy sauce
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