Christmas Pork Roll with Asian Stuffing – 圣诞猪肉卷

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 😉

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  • Servings: 4 - 6 pax

  • Time: 2 hrs

  • Skill: Easy


  1. 1.5kg pork belly (thin)

  2. Salt

Asian Stuffing:

  1. 2 tbsp cooking oil

  2. 3 cups rice

  3. 2 tbsp Lee Kum Kee minced garlic

  4. 3 shallots (sliced)

  5. 50g dried mushrooms (rehydrated and sliced) (soak with 1.5 cups of hot water for at least 1 hour)

  6. 50g lap cheong (sliced)

  7. 30g duck liver sausage (sliced) (optional)

  8. ⅓ cup roasted chestnuts (chopped)

  9. 3 tbsp Lee Kum Kee light soy sauce

  10. 100g Lee Kum Kee XO sauce

  11. 2 cups water

  12. 1 cup mushroom stock

  13. ½ cup spring onions


  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.

  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.

  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.

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

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

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

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

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

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

  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.

  11. Roll pork belly up and tie up with butcher's twine.

  12. Roast for 1 hour in a 180°C oven, and 220°C for another 30 minutes until the skin is nice and crispy.

  13. Leave to cook for 15-30 minutes, slice and serve with a side of mustard and stuffing.

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