Lechon Pork Belly
Lechon Pork Belly is pork belly rolled and stuffed with herbs and spices and then oven roasted.
Servings: 8 People
Calories:
Ingredients
- 2 kilos whole pork belly slab
- 1 cup rock salt
- 6 cups warm water
- 3 stalk lemon grass
- 1 large onion sliced
- 2 tbsp thyme
- 4 cloves garlic sliced
- 3 tbsp fine salt for rub
- 2 tbsp ground black pepper for rub
- 3 tbsp cooking oil for rub
- 3 tbsp fresh milk or evaporated milk milk wash
- 1 tbsp water milk wash
Instructions
Preparing the brine solution
- In a large container or pot. Dilute the rock salt in warm water.
Brining the pork belly
- Wash and clean the pork belly slab in running water. Then submerged the meat in the solution and let brine for minimum of 2 hours or for best result let chill overnight inside the refrigerator.
Making the Lechon pork belly
- Remove the pork belly from the brine solution, wash and pat dry with clean kitchen towels.
- Place the pork belly in a flat surface, skin facing down and rub the meat part with ground black pepper, fine salt and thyme.
- On the center of the pork slab, place the stuffings: onions, garlic and lemon grass.
- Roll the pork belly and tie it securely with kitchen twine. Make sure that it will not open up and spill the stuffing.
- Pat dry the skin again to remove any moisture and let rest for 1 hour inside the fridge.
- Before removing the pork belly from the fridge. Pre-heat oven at 190°C. Take the pork belly out and rub cooking oil and some fine salt on the skin.
- Place the pork belly in a roasting pan with a rack and brush it with milk/water mixture. Roast for 1½ hours. Brush with milk wash every 30 minutes.
- When the skin turns brown in color. Change oven setting to broil at 200°C and bake for another hour or until the skin is golden and crispy.
- Serve with dipping sauce of vinegar, soy sauce, garlic, onion and red chili pepper mix. Bon Appetit!
Notes
I did not cover mine with foil because I'm familiar with how my oven works. If it's your first time I suggest using the foil technique as mentioned on the tips.