Ingredients:
2-3 kilo pork belly, wash and clean
2 tablespoons salt
1 tablespoon grind black pepper

Brine:
5 cups water
1 stalk lemon grass (tanglad)
1 stalk onion leeks
2 pieces bay leaves


5 cloves garlic, crushed
1 tablespoon peppercorn
5 tablespoons rock salt

Stuffing:
1 stalk lemon grass (tanglad)
3 cloves garlic, crushed
2 onions, quartered

Glaze:
3 fresh milk (optional)
2 tablespoons oil

Procedures:
Part 1
1. In a pot, combine, brine ingredients then simmer for 5 minutes over low heat. Let it cool.

Part 2
1. In a large container, place pork belly then soak with the brine. Refrigerate overnight.

Part 3
1. Remove pork belly from the brine then pat dry.
2. Rub pork belly with salt and pepper.
3. Place stuffing in the center then roll. Tie and secure with twine.
4. Brush the surface with milk/oil mixture then place in a baking pan.
5. Bake in a preheated oven over 350 degrees Fahrenheit for 2 1/2 hours. Baste every 30 minutes.
6. Set oven into a grill then baste with milk/oil mixture.
7. Grill each side for 3-5 minutes or until the skin is crispy.
8. Remove from the oven then chop into serving pieces. Serve with Lechon sauce.

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