Lechon Pork Belly

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A whole pork belly stuffed with Filipino aromatics and flavors, and slow roasted to perfection with crisp golden skin on the outside and tender melt-in-your-mouth meat inside. The crispiness of its skin is one of the best features of lechon pork belly but the flavor and aroma are distinctive. You will distinctly taste spices and herbs particularly the combination of lemongrass, leeks, salt, pepper, and garlic as stuffing. The slow roasting method envelopes these flavors to the meat positioning it in a different ball game.

Lechon Pork Belly Recipe

Ingredients:

  • 2 kg pork belly slab

For the Marinade:

  • 1 stalk of lemon grass (tanglad)
  • 1 stalk on onion leeks (scallion)
  • 2 pcs of laurel (bay leaves)
  • 1 tbsp of ground black peppercorn
  • 5 cloves garlic, crushed
  • ½ cup rock salt
  • 5 cups of water

For the Fillings:

  • 1 stalk of lemon grass (tanglad)
  • 1 stalk on onion leeks (scallion)
  • 2 cloves garlic, crushed

For the Glaze:

  • Combine 3 parts of evaporated milk with 1 part water

Procedure:

  1. Start by wash the pork slab with running water and shave the hairs on the skin.
  2. In a casserole, prepare the marinade by combining all the ingredients.
  3. Bring the mixture to boil then lower heat and simmer for at least 10 minutes.
  4. Turn off heat. Set aside brine solution until it cools.
  5. In a bowl, pour the marinade on the pork slab and marinate overnight.
  6. After marinating, remove the pork from the marinade. Rinse with pork with fresh water (to remove over- saltiness) then pat dry with paper towel.
  7. Lay the pork slab on flat surface and place the filling ingredients: rolled lemon grass, leek, and garlic.
  8. Now roll up the pork slab, form a roulade with the garlic, leeks, and lemon grass on the center.
  9. Tie pork with twine (string) to keep its roulade in shape.
  10. Brush the surface with mixture of milk and water.
  11. Set aside for at least an hour to allow milk to set in the skin.
  12. Set and preheat your turbo broiler (or oven) at 375 F or 190 C.
  13. Put the pork roulade on the turbo broiler (or oven) but cover with aluminum foil.
  14. Cover the meat with aluminum foil temporarily for the first 2 hours of cooking to shield the hot air from the oven fan otherwise the outer part of the pork will be cooked quickly yet the inner part is still half cooked.
  15. After 2 hours remove the aluminum foil cover. Continue cooking but rotate the roulade, at least every 10 minutes to evenly cook the skin.
  16. When the skin is already crackling crispy then it is done.
  17. Remove from oven, let cool, cut, then serve. Enjoy!
Lechon Pork Belly

Images By: porkyslechon.weebly.com, spot.ph

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Looking for other Lutong Bahay Recipes to try on? Feel free to check out our ulam recipes, desserts recipes and snacks recipes.

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About Lutong Bahay Recipe 703 Articles
Lutong Bahay Recipe is a website dedicated in introducing different dishes in the Filipino Cuisine to the world. We feature various recipes like meals and snacks, which you can cook right at your own home. In fact, the term “lutong-bahay or lutong bahay” translates to “Home cooked”, and the site aims to help you with that. Filipino, Asian or not, you’re welcome to browse through the site for the best and popular Filipino dishes. Get the recipes you want, so you and your companions could have a great time on the table.

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