Christmas Pork Roll with Asian Stuffing

Mains
Oven
Pork

Easy Level:

Cook Time:

Servings:

4 - 6 pax

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)
1.5kg pork belly (thin)
Salt
Salt

Asian Stuffing:

cooking oil
cooking oil
0.00
cups
cups
rice
0.00
cups
cups
rice
0.00
tbsp
tbsp
Lee Kum Kee minced garlic
0.00
tbsp
tbsp
Lee Kum Kee minced garlic
0.00
shallots
shallots
(sliced)
0.00
shallots
shallots
(sliced)
0.00
g
g
dried mushrooms (rehydrated and sliced) (soak with 1.5 cups of hot water for at least 1 hour)
0.00
g
g
dried mushrooms (rehydrated and sliced) (soak with 1.5 cups of hot water for at least 1 hour)
0.00
g
g
lap cheong (sliced)
0.00
g
g
lap cheong (sliced)
0.00
g
g
duck liver sausage (sliced) (optional)
0.00
g
g
duck liver sausage (sliced) (optional)
0.00
cup
cup
roasted chestnuts (chopped)
0.00
cup
cup
roasted chestnuts (chopped)
0.00
tbsp
tbsp
Lee Kum Kee light soy sauce
0.00
tbsp
tbsp
Lee Kum Kee light soy sauce
0.00
g
g
Lee Kum Kee XO sauce
0.00
g
g
Lee Kum Kee XO sauce
0.00
cups
cups
water
0.00
cups
cups
water
0.00
cup
cup
mushroom stock
0.00
cup
cup
mushroom stock
0.00
cup
cup
spring onions
0.00
cup
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.
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.
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.
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.
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.
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.
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.
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.
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. 
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.
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

11

Roll pork belly up and tie up with butcher's twine.
Roll pork belly up and tie up with butcher's twine.
Mark as completed

12

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

13

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

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