🧂 Ingredients
- 1.5 kg Pork belly(skin on, scored)
- 400 ml Coconut milk(full fat)
- 6 cloves Garlic(minced)
- 2 tbsp Ginger(grated)
- 4 tbsp Soy sauce
- 2 tbsp Brown sugar
- 1 tsp Salt
- 1 tsp Black pepper(freshly ground)
- 4-6 large Banana leaves(wilted or lightly grilled to make pliable)
- N/A N/A Hot coals or oven(for traditional lovo or modern adaptation)
👨🍳 Instructions
- 1
Prepare the marinade by combining coconut milk, minced garlic, grated ginger, soy sauce, brown sugar, salt, and black pepper in a bowl. Whisk well.
💡 Tip: Ensure all ingredients are thoroughly mixed. - 2
Place the scored pork belly in a large dish or resealable bag. Pour the marinade over the pork belly, ensuring it is well coated. Marinate in the refrigerator for at least 4 hours, or preferably overnight.
- 3
If using a traditional lovo: Prepare your lovo pit by heating stones with firewood until red hot. Once hot, remove excess ash. Wrap the marinated pork belly tightly in the prepared banana leaves.
💡 Tip: Ensure banana leaves are pliable to prevent tearing. - 4
Place the wrapped pork belly onto the hot stones in the lovo pit. Cover with damp leaves and soil. Cook for 3-4 hours, or until the pork is very tender.
- 5
For a modern oven adaptation: Preheat oven to 160°C (320°F). Wrap the marinated pork belly tightly in banana leaves, then wrap again in foil. Place in a roasting pan and cook for 3-4 hours, or until tender. For crispy skin, remove foil and banana leaves for the last 30 minutes of cooking.
- 6
Once cooked, carefully unwrap the pork belly. Let it rest for 10-15 minutes before slicing and serving.
💡 Pro Tips
- ✓Scoring the pork belly skin helps the marinade penetrate and allows for crispier skin.
- ✓Wilt banana leaves by briefly passing them over a flame or dipping in hot water to make them pliable.
- ✓The longer the marination time, the deeper the flavor.
🔄 Variations
- Add a few chili peppers to the marinade for a spicy kick.
- Include other root vegetables like taro or cassava wrapped alongside the pork in the lovo.