Roasted Pork Belly Lechon Liempo Recipes

ROASTED/ LECHON PORK BELLY RECIPE

Roasted/ Lechon Pork Belly Recipe image

Provided by Panlasang Pinoy Recipes

Number Of Ingredients 7

Ingredients

5 kg pork belly slab (skin on)
3 whole garlic bulbs (peeled and roughly chopped)
½ cup oregano leaves (washed then chopped)
3 red onions (peeled and chopped around 4 - 5 lemongrass stalks, sliced the zest from 1 lemon)
juice from 1 lemon
a little over 1/8 cup salt (plus more for an even rub around the pork)
4 tablespoons crushed black pepper

Steps:

Combine all the aromatics in a bowl and mix well.
Lightly mash everything together with the back of a spoon.
Alternatively, use a food processor to bring everything together with only around 2-3 pulses.With the skin side down, rub the mixture all over the meat.
Roll the slab, carefully invert the meat and secure it with butcher's twine.
It's okay if there are a few pieces of herbs that fall off, you can place it back later.
Rub coarse salt all over the meat, including the skin.
With a paring knife or fork, poke the skin of the meat. This will ensure a nice crackling.
Transfer it to a roasting fitted with a rack and the bottom lined with foil.
Place it in the refrigerator to chill overnight. This will dry the skin, which helps the crackling form.
Preheat the oven to 160 C. Just to be sure, pat the skin of the pork dry with a paper towel. Roast the pork for 5 hours.
Afterwards, increase the temperature to 220 C, and allow the pork's crackling to form. This will take another 30 minutes to an hour.
When done, remove from the oven and allow to cool a bit before slicing. Enjoy!

LECHON LIEMPO (FILIPINO-STYLE ROASTED PORK BELLY) RECIPE

Lechon Liempo (Filipino-Style Roasted Pork Belly) Recipe image

Lechon liempo takes the tastiest portion of the swine-the belly-and gives it the slow-roasted treatment that results in succulent meat and crackling skin. It's enough to just roll up a piece of belly and put it on the spit, but I took the extra step of seasoning the inside with garlic paste.

Provided by Joshua Bousel

Categories Entree Mains

Time 3h30m

Yield 12

Number Of Ingredients 6

Ingredients

4 tablespoons olive oil
2 tablespoons minced garlic
2 tablespoons salt
1 tablespoon white vinegar
2 teaspoons freshly ground black pepper
1 (5-lb) piece of pork belly, skin on

Steps:

In a small bowl, whisk together oil, garlic, salt, vinegar, and black pepper.
Lay pork belly on a cutting board skin-side down. Score flesh diagonally about every 2-inches. Repeat in opposite direction, creating a diamond pattern. Spread garlic mixture evenly all over flesh.
Roll pork into a cylinder and tie tightly with butcher twine about every inch.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on either side of the charcoal grate and place a foil pan between the two piles of coals. Cover grill and allow to preheat for 5 minutes. Run spit of the rotisserie through middle of pork and secure ends with rotisserie forks. Place on the rotisserie, cover, and cook at medium heat until skin has darkened and crisped and pork registers 160oF when an instant read thermometer is inserted into the thickest part of the meat, about 3 hours, replenishing coals to maintain temperature as needed. Remove from grill and let rest for 10 minutes. Remove spit, slice, and serve.

Nutrition Facts : Calories 595 kcal, Carbohydrate 1 g, Cholesterol 159 mg, Fiber 0 g, Protein 44 g, SaturatedFat 15 g, Sodium 1236 mg, Sugar 0 g, Fat 45 g, ServingSize serves 10-12, UnsaturatedFat 0 g

LECHON KAWALI (CRISPY PAN-FRIED ROASTED PORK)

Lechon Kawali (Crispy Pan-Fried Roasted Pork) image

A super quick and easy comfort food when I'm feeling homesick ... I thought it'll be worth posting as there seems to be no recipe on Lechon Kawali posted yet.

Provided by Kikais Kitchen

Categories Pork

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 lbs pork liempo (pork belly)
3 garlic cloves, crushed
2 laurel leaves (bay leaves)
1 teaspoon peppercorns or 1/2 teaspoon black pepper
salt
water, for boiling
oil (for frying)
3 tablespoons soy sauce
5 tablespoons vinegar
1 shallots or 1 small onion, minced
1 garlic clove, minced
chili pepper (optional)

Steps:

Cut the pork belly into serving pieces then combine with the garlic, peppercorn,laurel leaves, salt and water in a pan.
Bring to a boil and simmer for 35-45 minutes or until skin is tender.
Drain, cool and air dry.
Deep-fry liempo pieces in batches until golden brown and blisters appear on skin.
Mix all the sauce ingredients.
Enjoy!

Nutrition Facts : Calories 81.1, Fat 0.6, SaturatedFat 0.2, Sodium 1518.5, Carbohydrate 15.9, Fiber 4.7, Sugar 0.6, Protein 5.3

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