Bellychon
by Chef's Classics
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
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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