Ingredients
2 kg pork belly
Lemongrass
Spring onion
Minced onion
Minced garlic
Salt
Bay leaves
Ground pepper
Cracked peppercorn
2 packs (8g each) Magic Sarap
Oil
Water
Instructions
1. Prepare the Meat
Season the pork belly with salt, ground pepper, minced garlic, onion, lemongrass, spring onion, and Magic Sarap.
Roll the belly tightly and secure it with a thick kitchen thread to keep its shape.
2. Boil the Pork
In a large pot, pour enough water to cover the rolled belly.
Add cracked peppercorns, bay leaves, lemongrass, and a bit of oil.
Bring to a boil, then add the rolled pork belly.
Boil for about 1 hour and 30 minutes, flipping halfway through to cook evenly.
3. Drain and Cool
Once tender, remove the pork belly from the pot and place it on a cooling rack for about 10 minutes to drain excess liquid.
4. Deep-Fry for Crispiness
Heat oil in a large pan over medium heat.
Using a bundle of sticks or a fork, gently prick the surface of the rolled belly (this helps the skin blister and crisp up).
Carefully lower the belly into the hot oil and fry for 15–20 minutes, turning occasionally to ensure it cooks evenly on all sides.
5. Serve
Once golden and crispy, remove from oil and let rest briefly before slicing.
Serve hot with your favorite dipping sauce or vinegar mix
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