🐖 Lechon

Meat · Main ingredient: Pork · ⏱ 195 min · Serves 5 · ~₱8000 · Best for: Dinner, Lunch

Ingredients

• 1.5 kg Pork belly, skin-on, butterflied
• 10 cloves 1 head garlic, minced
• 1 bunch Lemongrass (tanglad), pounded and chopped
• 4 pc Bay leaves
• 2 tbsp Salt, plus extra for the skin
• 1 tbsp Whole peppercorns, crushed
• 1 pc Onion, chopped
• 2 tbsp Cooking oil
• 1 tbsp Vinegar (for rubbing on skin)

Instructions

1. Lay the pork belly skin-side down and season the meat side generously with garlic, lemongrass, bay leaves, salt, pepper, and onion.
2. Roll the pork belly tightly into a log, with the skin on the outside, and tie securely with kitchen twine at 1-inch intervals.
3. Rub the outer skin with vinegar and salt, then refrigerate uncovered overnight to dry the skin for maximum crackling.
4. Preheat oven to 325°F (160°C). Place the rolled pork on a rack over a roasting pan.
5. Roast for about 2-2.5 hours, basting occasionally with its own drippings, until the internal meat is tender.
6. Increase oven temperature to 450°F (230°C) for the last 20-30 minutes to crisp and blister the skin, watching closely to avoid burning.
7. Let rest for 15 minutes before slicing.
8. Slice into rounds and serve with lechon sauce (liver sauce) on the side.

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