March 21, 2020

Lemongrass Pork Belly (Kaw Sach Chrouk)

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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.

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Prep Time: 12

Cook Time: 8

Course: Appetizer, Main Course

Cuisine: Cambodian

Keyword: lemongrass, Pork

Servings:

Author: Channy Laux

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