Lechon Pork Belly
Lechon Pork Belly is pork belly rolled and stuffed with herbs and spices and then oven roasted.
crispy rind, lechon, pork belly, roast
whole pork belly slab
ground black pepper
fresh milk or evaporated milk
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!
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.