Oven-roasted Pork Belly with Lemon Grass and Rosemary topped with Pineapple Teriyaki Sauce



1 kilogram Pork Belly
1/4 cup soy sauce
3 gloves Garlic
3 tbsp Calamansi Juice

Lemon Grass (dried or fresh)
1 tbsp dried Rosemary
1 tbsp honey


  1. Marinate the pork belly for 3 hours with soy sauce, garlic, pepper, and calamansi juice.
  2. Put the lemon grass in aluminum foil and place the pork belly on top. Rub the pork belly with pepper and dried rosemary. Glaze the pork belly with honey. Cover with aluminum foil and place in a baking pan. Bake for 45 minutes in 180 degrees Celsius.
  3. When cooked, top the roasted pork belly with pineapple teriyaki sauce and serve along with Atcharang Papaya.


Pineapple Teriyaki Sauce

1/2 cup soy sauce
1/2 cup water
2 tablespoon cornstarch
1/4 cup Pineapple Juice
1/4 cup crushed Pineapple
2 clove grated garlic
2 tsp grated ginger
1 tsp Vinegar
1/4 cup honey


  1. In a sauce pan with low fire, combine soy sauce, water, and cornstarch. Mix until combined.
  2. Gradually add pineapple juice, vinegar, garlic, and ginger. Continue stirring and bring to boil.
  3. When the desired thickness is achieved, remove from the fire and add honey. Mix well until combined.

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