This is the first time I cooked this Lechon Belly Recipe for my family. However, I’ve cooked it several time for my friends. I was afraid that our blood pressure will shoot up since I find it too big for our family.
Most of the time, I cooked it for my friends on special occasions like birthdays and out of town swimming, which they paid me to cooked. It was always a hit. Let’s admit it, that crunchy pork skin and soft juicy meat is always an irresistible combination.
This lechon belly craze started several years ago. It’s like cooking a usual lechon which is roasted whole pig but made smaller by using only the pork belly. I’ve cooked several lechon belly before and used different herbs and spices like the Italian seasoning, parsley and the likes. However, this version is probably the simplest and taste more of the traditional lechon.
Tips
For this lechon belly recipe I highly suggest to marinate the pork overnight to make it juicier and flavorful. You can use any herbs and spices you like. If you want a stronger hint of lemongrass, simply boil all together the brine solution, garlic, onion, ginger and crushed lemongrass. Let it cool to room temperature and pour over the pork and marinate.
The secret to the crispy pork skin of this lechon belly recipe is the salt. Simply baste the skin with oil and sprinkle some salt. The salt will help to pop out the skin during the last 30 minutes of roasting.
For more mouthwatering pork belly dishes check out our Pork Belly Recipes.
Ingredients
| 1 kilo | Pork Belly |
| 1/4 cup | Salt |
| 3 cups | Water |
| 1 Tablespoon | Brown Sugar |
| 1/2 teaspoon | Ground Black Pepper |
| 8 cloves | Garlic, Chopped |
| 1 piece | Onion, chopped |
| 1 piece | Thumb – sized Ginger, crushed and chopped |
| 4 pieces | Lemongrass Stalks |
| Salt |
Procedure
Thoroughly clean the pork belly and pat dry. Place pork in a swallow pan.
Combine salt, water, brown sugar and ground black pepper. Mix to dissolve salt and brown sugar. Add garlic, onion and ginger. Pour mixture over the pork belly.
Marinate the pork belly overnight.
Preheat oven to 175 degrees Celsius.
Remove pork from the fridge and drain the liquid. Reserve the solid ingredients for stuffing. Let it thaw for 30 minutes.
Lightly season the pork meat with salt. Lightly crush the lemongrass. Stuff the pork with the reserved herbs and the lemongrass. Roll and tie.
Baste the pork belly with oil and sprinkle some salt.
Bake for 2 hours. Increase oven temperature to 220 degrees Celsius and bake for another 20 to 30 minutes or until the pork skin is crispy and serve.
Lechon Belly Recipe
Ingredients
- 1 kilo Pork Belly
- 1/4 cup Salt
- 3 cups Water
- 1 Tablespoon Brown Sugar
- 1/2 teaspoon Ground Black Pepper
- 8 cloves Garlic, chopped
- 1 piece Onion, chopped
- 1 piece Thumb – sized Ginger, crushed and chopped
- 4 pieces Lemongrass Stalks
- Salt
Instructions
- Thoroughly clean the pork belly and pat dry. Place pork in a swallow pan.
- Combine salt, water, brown sugar and ground black pepper. Mix to dissolve salt and brown sugar. Add garlic, onion and ginger. Pour mixture over the pork belly.
- Marinate the pork belly overnight.
- Preheat oven to 175 degrees Celsius.
- Remove pork from the fridge and drain the liquid. Reserve the solid ingredients for stuffing. Let it thaw for 30 minutes.
- Lightly season the pork meat with salt. Lightly crush the lemongrass. Stuff the pork with the reserved herbs and the lemongrass. Roll and tie.
- Baste the pork belly with oil and sprinkle some salt.
- Bake for 2 hours. Increase oven temperature to 220 degrees Celsius and bake for another 20 to 30 minutes or until the pork skin is crispy and serve.
I love it It’s so easy to make