It is known for its uplifting citrus scent and healthful properties, Lemongrass is cultivated in subtropical climates, it also grows wild in Indonesia, Indochina, and tropical Australia, and it has also been cultivated in Southeast Asia and Sri Lanka.. In Thai and Indian dishes it is used as a spice. Lemongrass is also referred to as fever grass and belongs to the Poaceae plant family.
With its refreshing taste and aroma, lemongrass has also been infused in teas and in can also be a great addition to a food. Try this Lechon Porchetta.
- 4lbs pork belly, whole with skin intact
- 6 cloves garlic minced
- 1/2 red onion minced
- 3 green onions
- 1 1/2 Tbsp kosher salt
- 1 tsp black pepper
- 2 tsp coconut vinegar
- 1 Tbsp soy cause
- 1 Tbsp coconut oil
- 2 banana leaves, for roasting pan
- 1 cup water
- Prepare the pork: Remove pork belly from refrigerator 1 to 2 hours before cooking. Pat dry with paper towel.
- Prepare the aromatic paste: In a mortar and pestle or food processor, combine garlic, red onion, and coconut vinegar until it looks like a rough paste.
- Preheat oven to 400 degrees Fahrenheit. Season the meat side with salt, black pepper, and aromatic paste. Using the back of a heavy knife, bruise the lemongrass stalk to help release the flavor. Place the stalk and the green onions in the center of the pork belly.
- Roll the pork with the skin side on top and use kitchen string to tie the roll at 2-inch intervals. Rub the skin with soy sauce.
- Line a roasting pan with banana leaves and pour 1 cup of water. Place the pork roll in the roasting rack and into the pan. Cover loosely with foil and roast 1 1/2 hours. Remove foil and brush the skin with coconut oil. Place back in the oven and cook for about 1 1/2 hours more until skin is very crispy.
- Remove from the oven and let rest for 10 to 15 minutes.
- Slice and serve with vinegar for dipping, steamed rice, and vegetables of your choice. Enjoy.