Christmas Pork Roll with Asian Stuffing

Mains

Oven

Pork

HO HO HO! Christmas is less than a week away! We hope you are just as excited as we are for this magical season of joy and sharing 🙂 Incorporate this Asian Stuffing Pork Roll as a stunning main for any feast you are looking to prepare. This dish boasts a flavorful rice coupled with crispy yet succulent pork belly!
This unique asian stuffing contains lap cheong, rice, mushrooms, XO seafood sauce and basic aromatics like garlic and shallots. Cooked in mushroom stock followed by lard when grilled in the oven, it definitely doesn’t lack flavour!
We got our slab of meat from the local supermarket, nothing too fancy, so everybody can access the ingredients readily 😉

Ingredients

Adjust Servings

US / Metric

1.5kg pork belly (thin)

Salt

Asian Stuffing:

cooking oil

0.00

cups

rice

0.00

cups

rice

0.00

tbsp

Lee Kum Kee minced garlic

0.00

tbsp

Lee Kum Kee minced garlic

0.00

shallots

(sliced)

0.00

shallots

(sliced)

0.00

dried mushrooms (rehydrated and sliced) (soak with 1.5 cups of hot water for at least 1 hour)

0.00

dried mushrooms (rehydrated and sliced) (soak with 1.5 cups of hot water for at least 1 hour)

0.00

lap cheong (sliced)

0.00

lap cheong (sliced)

0.00

duck liver sausage (sliced) (optional)

0.00

duck liver sausage (sliced) (optional)

0.00

cup

roasted chestnuts (chopped)

0.00

cup

roasted chestnuts (chopped)

0.00

tbsp

Lee Kum Kee light soy sauce

0.00

tbsp

Lee Kum Kee light soy sauce

0.00

Lee Kum Kee XO sauce

0.00

Lee Kum Kee XO sauce

0.00

cups

water

0.00

cups

water

0.00

cup

mushroom stock

0.00

cup

mushroom stock

0.00

cup

spring onions

0.00

cup

spring onions

Steps

1

Layout 1 piece of pork belly on a chopping board, using a meat tenderiser or a fork, poke the skin of the pork belly with a lot of holes covering the whole skin.

Mark as completed

2

Salt skin side of the pork belly generously, and about half the amount on the underside. Leave pork out on a drying rack to dry for at least 2 hour.

Mark as completed

3

Add washed rice into a rice cooker, and add 2 cups of water and 1 cup of mushroom stock from rehydrating mushrooms. Cover and set rice to cook.

Mark as completed

4

In a pan over medium heat, add 2 tbsp of cooking oil. Add garlic, shallots and stir fry until fragrant.

Mark as completed

5

Add rehydrated mushrooms, lap cheong, duck liver sausage, roasted chestnuts and continue to stir fry for 2- 3 minutes.

Mark as completed

6

Add Lee Kum Kee light soy sauce, Lee Kum Kee XO sauce.

Mark as completed

7

Transfer into a rice cooker and add in water. Turn on the rice cooker and cook.

Mark as completed

8

Add mixture into rice cooker over rice, cover and leave to continue to cook.

Mark as completed

9

Lightly pat the top of the pork belly with a paper towel to remove the moisture drawn from the salt.

Mark as completed

10

Lay the pork belly on a board skin side down, and slide butcher twine soaked in water underneath evenly spaced. Scoop stuffing onto the underside of the pork belly evenly. Remaining stuffing can serve as a side.

Mark as completed