• 2 kg Healthy Options Organic Pork Belly Slab
  • 8 cups Cold Water
  • 5 Tbsp Natural Nectar Sea Salt
  • 2 ½ Tbsp Bob’s Red Mill Coconut Sugar
  • 7 Tbsp Kerry Gold Butter, softened
  • 1 tsp Ground Black Pepper
  • 4 bulbs Garlic, slivered
  • 1 bunch Tamarind Leaves
  • 2 stalks Lemongrass, thinly sliced
  • 7 Tbsp Kerry Gold Butter, softened
  • 1 cup Spectrum Canola Oil
  • 3 tsp Annatto Seeds
  1. Combine water, coconut sugar, and salt in a large baking dish. Whisk until salt and sugar dissolve.
  2. Place belly in the brine until it is fully submerged. Cover and brine overnight inside the chiller.
  3. Drain the belly and rinse quickly. Dry with paper towels.
  4. Lay belly on a chopping table skin side down.
  5. Spread butter evenly on open side. Season with pepper, garlic, tamarind leaves, and lemongrass.
  6. Roll belly and secure with butcher twine. Prick small holes all over the skin using a needle. Place inside the chiller uncovered, for 30 minutes.
  7. Heat up oil in a pan over medium heat. Add annatto seeds. When oil turns orange, strain and reserve.
  8. Place belly on a rack and bake at 165 °C/33 °F for 3 hours. Brush with annatto oil at every 20 minutes.
  9. After 3 hours, increase the heat to 180 °C/360 °F and cook for another 30 minutes or until skin becomes crispy.
  10. Remove belly from the oven and let it rest for 10 minutes before serving.