Lechon Belly Recipe
This Lechon Belly Recipe uses rolled pork belly marinated in brine solution, herbs and spices. Then, it was stuffed with garlic, onion, ginger and lemongrass before baking for 2 and a half hours in the oven.
- 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
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.