Lechon Belly Filipino Roasted Pork Belly Cebuchon Recipes

HOW TO COOK LECHON BELLY (BONELESS LECHON)

Steps:

• Wash and clean the pork belly slab in running water. Drain.
• In a medium size pot, prepare the brine by combining the water, lemon grass, leeks, bay leaves, pepper corns, garlic, sugar and salt.
• Bring to a boil and simmer for about 5 minutes to release the aroma and flavor of the herbs and spices. Turn off heat and let it cool.
• Put the pork belly slab and submerge in the flavored brine and place in a refrigerator. Let it soak overnight for best result.
• After brining, wash the pork belly in running water and pat dry.
• Place the pork belly in a flat surface and place in the center the stuffings: lemon grass, leeks, garlic and onion.
• Roll the pork belly like a jelly roll and tie it with twine until it is secured and will not open up and spill the stuffing.
• To make the lechon skin even more crispy and have a crackling skin, do this extra step: Poke a paring knife or fork on the skin. Rub salt all over the skin and meat then place the pork belly in a refrigerator to chill for few hours.
• Place the pork belly in a roasting pan with a rack and cover with aluminum foil.
• Place in a preheated oven 190°C and roast for 2 hours. Then after 2 hours, remove the foil, continue roasting for another hour until the skin is crispy. Serve hot.
• In case the skin is not yet crackling crispy, extend the cooking time to 45 minutes to 1 hour and raise the temperature to 220°C.