Preheat the oven to 170 ° C.
Place the meat in an oven tray, skin side up. Pierce the entire surface of the skin using a knife without piercing the meat.
Massage the meat on both sides with the vinegar then season generously each side with salt and pepper.
Prepare the lemongrass by removing the outer leaves and cutting the upper part of the leaves and the woody (wooden) part of the root.
Crush the lemongrass sprigs, garlic cloves and slice the onions and shallots lengthwise.
Place the skinned pork belly on a flat surface.
Depending on the size of your breast, place on the edge of the most suitable side (a fairly large length of meat is necessary in order to be able to roll the breast properly) the lemongrass, onions, garlic cloves and the shallots.
Roll the breast so as to obtain a tight roll, making sure that the skin covers the entire roll (no meat pointing outwards) then tie the roll to hold the whole meat.
(If possible, place in the fridge overnight, without covering it.)
Using paper towels, dry the skin and place the roll in an ovenproof dish.
After cooking, remove from the oven and let stand for 15 minutes before cutting the roll.
Serving Size 200g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.