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Bellychon Recipe
by Chef's Classics

Make bite heaven in your lips. Here's a secret recipe of our wicked Bellychon. Make sure the chilled cans of beer are ready. This is one yummy pulutan!

kusina ingredients 
  • 2 kilos pork belly with the skin still on, deboned
  • 3 pcs lemon grass
  • ½ cup parmesan cheese 
  • 2 tbsp olive oil
  • Salt and pepper
kusina instructions
1. Preheat the oven to 180 C or 350F.

2. Place the belly pork skin side down on a board.

3. Add lemon grass.

4. Sprinkle with the grated Parmesan cheese.

5. Add salt and black pepper to taste.

6. Drizzle with olive oil.

7. Starting from one end, roll the pork up firmly. Tie a string around at 1 inch intervals to secure the roll.

8. Transfer the rolled pork on to the Chefs' Classics Caper Detachable Grill Pan.

9. Roast until cooked through for about 2 hours.

10. Place the pork on a board, and leave to rest for about 10 minutes.

12. Carve into slices, and arrange on a plate. Dig in!



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