How to Cook Delicious Lechon pork belly

Lechon pork belly. This Lechon Pork belly is cooked using the oven; it is different from the traditional way of preparing lechon, which is to roast over a bed of hot charcoal and continuously rotate until the skin gets brown and crunchy. This lechon belly recipe is an oven roasted pork belly rolled and stuffed with herbs and spices. This is sometimes known as Cebuchon because as far as I know this dish is popular in Cebu city.

Aside from the pork belly, the other things needed is the seasonings. Different regions use different stuffing depending on what is available in the area. Lechon liempo takes the tastiest portion of the swine—the belly—and gives it the slow-roasted treatment that results in succulent meat and crackling skin. You can cook Lechon pork belly using 14 ingredients and 8 steps. Here is how you cook that.

Ingredients of Lechon pork belly

1. It's 2 kg of pork belly.
2. You need 4 tbsp. of rock salt.
3. It's of !0 pcs garlic cloves.
4. You need 2 tbsp. of crack black pepper.
5. You need 1 pcs of KATYA a plain woven cotton fabric, or muslin cloth, cheese cloth to wrapped around the meat, to protect the skin or the outer layer of the meat., while its in a simmering stock.
6. You need 4 tbsp. of soy sauce.
7. It's 4 pcs of star anise.
8. You need 3 pcs of dried bay leaf.
9. Prepare 2 tbsp. of whole black peppercorn.
10. You need 1 pc of whole large white onion.
11. Prepare 1 1/2 of lit. of water.
12. You need 1/2 of lit. cooking oil.
13. Prepare 2 pcs of lemon grass (use the root part).
14. It's 1 of twine to trust the belly from cooking.

It's enough to just roll up a piece of belly and put it on the spit, but I took the extra step of seasoning the inside with garlic paste. Filipino lechon kawali is one of the great pork dishes of the world, and the only hard thing about making it is waiting for the boiled pork belly to air-dry in the fridge overnight before being fried until intensely crisp and crunchy on the outside and meltingly tender within. Why this recipe works: Crispy Lechon Belly has so many names. It is called bellychon, lechon belly, lechon liempo, roasted pork belly, and what have you.

Lechon pork belly step by step

1. Season the meat with 2 tbsp. salt and 2 tbsp. cracked pepper. insert pcs of garlic cloves inside the meat. drizzled it with soy sauce, place the lemon grass in the middle of the meat, start to rolled it round, and trust it tightly with a twine..
2. Wrapped the rolled meat, with a cloth, and set aside..
3. In a big pot or a casserole, enough to submerge the whole meat in a stock. On a medium heat, roast the bay leaf, whole black peppercorn, and star anise together until the scents arise, filled the water, pour 2 tbsp. salt, soy sauce, add the cut onions, submerge the wrapped meat and simmer it for in about 45 minutes with a close lid. Set the heat to a medium and continue simmering it for about 20 minutes..
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6. Off the simmering, take out the meat from the pot, remove the cloth, set it aside into the roasting metal sheets with a wire rack, rest for a bit.
7. Pre heat the oven to 176F for 10 minutes. Once down, set the timer for 35 minutes using the same degree of the oven and place the meat inside the oven. take it off from the oven. Heat up cooking oil till it is very Hot..
8. Slowly pour the very hot oil into the skin of pork belly.

One thing is for sure, whatever this dish is referred to, the taste and flavor should be the same. This means that it should be tasty and delicious while being crispy on the outside. Lay the pork slab on flat surface and place the rolled lemon grass, leek, and garlic. Now roll up the pork slab, form a roulade with the garlic, leeks, and lemon grass on the center. Tie pork with twine (string) to keep its roulade in shape.