Ingredients
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1.5 kg Pork Belly Slab
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500 g Clara Olé Carbonara Pasta Sauce
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2 stalks Lemongrass
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2 stalks Leeks
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10 pcs Garlic, crushed
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15 g McCormick Chinese 5 Spice Powder
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20 g Sangke Leaves
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7 g McCormick Iodized Salt
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5 g McCormick Black Peppermill Grind
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as needed Prepared Buns
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as needed Clara Olé Guava Jelly
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50 g Lechon Drippings
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100 g Clara Olé Bechamel White Sauce
Directions
Steps
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1
Done
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Preheat oven to 350F |
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2
Done
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Lechon BellyIn a bowl, mix all spices into Clara Ole Carbonara to make a paste. |
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3
Done
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Add garlic and leeks . Scatter lemongrass and mixture in the the slab and rub. |
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4
Done
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Roll into a log and pre bake for 45 minutes. |
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5
Done
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Take pork belly out of oven and brush the skin with Clara Ole Guava Jelly to glaze. |
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6
Done
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Bake again for 30-40 minutes and set aside. |
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7
Done
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Belly MayoAfter baking, collect the drippings and transfer to a saute pan and add the Clara Ole Bechamel White Sauce and cook until thicken and set aside. |
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8
Done
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Lechon Belly BunSlice and chop the lechon belly. Set aside. |
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9
Done
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Assemble the lechon belly buns starting by cutting in half the prepared buns, spread the belly mayo and generously fill with the chopped lechon. |
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10
Done
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Serve. |
