Liempo de Balamban (Herb-stuffed Pork Belly) Recipe

Combine lemongrass, garlic, basil, salt, and pepper in a large mortar and pestle; grind to a paste.

With a small knife, cut small pockets in pork, between the layers of fat and meat.

Stuff the herb mixture into the holes. Tie with kitchen twine.

Arrange pork pieces in a pot, skin side up, and cover with enough water. Bring to a simmer and cook for 1 1/2 hours or until tender.

Remove pork pieces from pot. Transfer to a rack and let meat dry.

Deep-fry pork in preheated oil until golden and crisp. Alternatively, you can roast the pork in a preheated 350°F oven or grill over medium hot coals until golden brown. Serve with seasoned vinegar and stir-fried kangkong, if desired.