Rotisserie Asian Pork Belly Recipe
Equipment
Ingredients
- 1 whole boneless, skinless pork belly
- 3 Tbsp chicken bouillon powder
- 1 packet tamarind soup base powder
- 10 cloves garlic, chopped, divided
- 4 stalks lemongrass
- 8-10 each makrut lime leaves
- 3 Tbsp fresh galangal (or ginger) finely chopped
- 1 C Neutral oil
Instructions
Prepare the pork
- Lay the pork fat-side down on a cutting board and score the meat deeply in a cross-hatch pattern with a sharp knife.
- Sprinkle the chicken bouillon powder and the tamarind soup base all over the surface to season well.
- Rub most of the chopped garlic into the surface of the meat, pressing it down into the scored cuts. Do the same with the galangal.
- Trim the root end and the woody leaves off of the lemongrass, then crush it with the back of a knife. Lay the lemongrass down the length of the belly with the ends sticking out beyond the edge of the pork, and sprinkle the lime leaves around on it.
- Roll the pork along its long axis, pinning it together with skewers. Tie between each skewer with butcher's twine, then remove the skewers.
- Thread the rotisserie spit through the belly roll.
- Insert RFX MEAT into the pork belly up to the recommended immersion line. Make sure it is attached to your RFX GATEWAY and open your ThermoWorks app. Set the high-temp alarm to 195°F (91°C).
Cook the pork
- Prepare your rotisserie and place the spit on the rotisserie and start cooking.
- While the pork cooks, prepare the basting oil. Put the trimmings from the lemongrass, the rest of the garlic, a few more lime leaves, and some galangal in a small pot with the oil. Bring to a gentle simmer and let it cook about 3 minutes. Strain it into a bowl.
- Cook the pork belly, basting it every 30 minutes with the oil. Keep an eye on your fire and maintain it by adding wood or coals as necessary.
- When the high-temp alarm sounds on your app, stop the rotisserie and verify the temperature with your Thermapen ONE. If you don't find any temperatures below 195°F (91°C), remove the spit from the rotisserie.
- Take the spit out of the pork, pull out the lemongrass stalks, and slice the meat.
- Serve over rice to rave reviews!