by Jasper Lynn

Time to complete
4 hours
Serving size



Make the pork belly: Preheat oven to 325° (163 C). Lay pork belly on a work surface with skin side facing up. Using a meat needle or the tines of a fork, poke holes all over the surface of the skin. Flip the meat skin side facing down. Score the meat in a cross-hatch pattern. Sprinkle and rub the vinegar into the meat and between the slices. Combine the mala powder, 1 tablespoon salt (18g), and the white pepper in a small dish and rub over the meat. Let stand for 15 minutes.

Place onion slices, lemongrass pieces, scallions, and rosemary across one long side of the belly. Starting at the filled end, roll up. Secure the rolled pork belly by tying it with kitchen twine in a few places. Rub the oil all over the skin.

Arrange the pork belly on a rack in a HexClad Hybrid Roasting and roast until the skin is golden brown and crispy and the meat is tender, basting with fat renderings in bottom of pan a few times in the last 30 minutes to brown skin, 3 to 4 hours. Transfer the pork in the rack to a rimmed baking sheet and let rest for at least 20 minutes. Reserve the drippings for the gravy. Remove the twine and slice the pork. 

Make the gravy: Pour the rendered fat into a measuring cup. Heat 1/4 cup (59ml) in a 10” (25cm) HexClad Hybrid Pan over medium-high heat. When the drippings start to bubble, add shallots and garlic and cook until translucent, 3 minutes. Add Worcestershire and rice wine vinegar to deglaze. Add water, sugar, bay leaves, 1/4 teaspoon (1.5g) salt, and white pepper. Add any browned bits from the bottom of the roasting pan. Simmer until the sugar dissolves, and the sauce thickens slightly, 2 minutes. If using cranberries, stir into the sauce and cook until they start to split, 2 to 3 minutes. Mix the cornstarch and 1 1/2 teaspoons (7.5ml) water until smooth. Pour into the sauce, while stirring. Simmer until thickened slightly, about 1 minute.