Roasted Lechon Pork Belly Food

ROASTED/ LECHON PORK BELLY RECIPE

Steps:

• Combine all the aromatics in a bowl and mix well.
• Lightly mash everything together with the back of a spoon.
• Alternatively, use a food processor to bring everything together with only around 2-3 pulses.With the skin side down, rub the mixture all over the meat.
• Roll the slab, carefully invert the meat and secure it with butcher's twine.
• It's okay if there are a few pieces of herbs that fall off, you can place it back later.
• Rub coarse salt all over the meat, including the skin.
• With a paring knife or fork, poke the skin of the meat. This will ensure a nice crackling.
• Transfer it to a roasting fitted with a rack and the bottom lined with foil.
• Place it in the refrigerator to chill overnight. This will dry the skin, which helps the crackling form.
• Preheat the oven to 160 C. Just to be sure, pat the skin of the pork dry with a paper towel. Roast the pork for 5 hours.
• Afterwards, increase the temperature to 220 C, and allow the pork's crackling to form. This will take another 30 minutes to an hour.
• When done, remove from the oven and allow to cool a bit before slicing. Enjoy!

LECHON BELLY (FILIPINO ROASTED PORK BELLY / CEBUCHON)

Steps:

• In a large stockpot, combine all the brine ingredients (except the vinegar and pork) and stir. Heat to a boil and continue to cook for 10 minutes.
• Remove the pot from the stove and let it cool to room temperature. Once it's cooled add the vinegar and mix.
• Turn your pork so the skin is facing down. Use a knife to score your meat in diagonal lines across the pork belly. Aim to score about halfway or ½ inch deep and 1 space in between each line. Turn your pork belly 180 degrees and repeat the scores. You should end up with diamond-shaped scores.
• In a container, combine the brine and pork. Make sure it fully covers the pork, then cover with plastic wrap or a lid and brine in the fridge for at least 4 hours or overnight.
• After brining, transfer the pork into a rack-lined sheet pan and pat dry with paper towels. And season with salt heavily, then sprinkle the pepper.
• Layer the stuffing ingredients. Place garlic slices in between the folds, layer the onions slices and bay leaves, and add the green onions and lemongrass strips on top.
• Cut 4-6 strands of twine about 3-4 inches longer than the width of your pork belly (make sure to measure using the width you will be rolling, not lengthwise). Carefully take each strand and wiggle it underneath the pork so that each strand is evenly spaced out. Try to get as close to the edges as possible (about 1 inch from the edge).
• Add your rotisserie rack pole in between, try to make this as even as possible.
• Roll the pork belly. Take both ends of your pork belly and roll it tight, the ends of the pork should touch or be close to touching when fully rolled. Then wrap each twine strand and tie firmly. Repeat with all the strands until you end up with a roll. Add the clamps on either side to secure your pork belly (if your rotisserie comes with them).
• Place your belly on the grill and turn on the rotisserie and add a drip tray below to catch all the fat. Baste with milk.
• Grill at 180 °F for 2-3 hours. For my grill, I only needed to turn on 1 burner at the lowest heat and it maintained 180 °F, use a thermometer since yours may be different. Check the meat and grill temp, and baste with milk every 30 minutes to make sure things are staying on track. Here's what it should look like at the end.
• When the meat's internal temperature hits about 125-130°F, turn up the heat to about 350-375 °F for another 45 minutes. Baste every 15 minutes, and check to make sure the grill temperature is not too hot or cold. When the skin is crisp and the meat reaches a minimum internal temperature of 145 °F, you're done! Do not leave the grill unattended especially towards the end of grilling to ensure the belly does not burn. Here's how it should look when the skin is finished crisping up.
• Let it cool for 5-10 minutes, remove from the rotiserrie rod, slice then chop, and serve.

LECHON LIEMPO (FILIPINO-STYLE ROASTED PORK BELLY) RECIPE

Steps:

• In a small bowl, whisk together oil, garlic, salt, vinegar, and black pepper.
• Lay pork belly on a cutting board skin-side down. Score flesh diagonally about every 2-inches. Repeat in opposite direction, creating a diamond pattern. Spread garlic mixture evenly all over flesh.
• Roll pork into a cylinder and tie tightly with butcher twine about every inch.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on either side of the charcoal grate and place a foil pan between the two piles of coals. Cover grill and allow to preheat for 5 minutes. Run spit of the rotisserie through middle of pork and secure ends with rotisserie forks. Place on the rotisserie, cover, and cook at medium heat until skin has darkened and crisped and pork registers 160oF when an instant read thermometer is inserted into the thickest part of the meat, about 3 hours, replenishing coals to maintain temperature as needed. Remove from grill and let rest for 10 minutes. Remove spit, slice, and serve.

ROASTED PORK BELLY "LECHON" RECIPE - (3.7/5)

Steps:

• Combine all the aromatics in a bowl and mix well. Lightly mash everything together with the back of a spoon. Alternatively, use a food processor to bring everything together with only around 2-3 pulses.With the skin side down, rub the mixture all over the meat. Roll the slab, carefully invert the meat and secure it with butcher's twine. It's okay if there are a few pieces of herbs that fall off, you can place it back later. Rub coarse salt all over the meat, including the skin. With a paring knife or fork, poke the skin of the meat. This will ensure a nice crackling. Transfer it to a roasting fitted with a rack and the bottom lined with foil. Place it in the refrigerator to chill overnight. This will dry the skin, which helps the crackling form. Preheat the oven to 160 C. Just to be sure, pat the skin of the pork dry with a paper towel. Roast the pork for 5 hours. Afterwards, increase the temperature to 220 C, and allow the pork's crackling to form. This will take another 30 minutes to an hour. When done, remove from the oven and allow to cool a bit before slicing. Enjoy!

ROASTED PORK BELLY (LECHON LIEMPO)

Steps:

• Start by rinsing the pork belly with lukewarm water.
• Next pat both sides of the pork belly with a paper towels or a clean cloth to remove all the water.
• Using a paring knife or a fork, poke the skin of the meat to ensure a nice crackling.
• Lay the pork belly on a flat surface with the skin facing down.
• Rub the top side of the pork belly with the garlic powder, ground chili flakes, salt and pepper.
• Set the pork belly in the refrigerator for 1 hour to cure while you prepare the rest of the ingredients.
• Combine the soy sauce and cooking oil in a small mixing bowl then whisk until it is well blended to make the basting sauce.
• Preheat the oven to 300°F.
• Lift one side of the pork belly then position 3-4 pieces of bakers twine along the length of the pork with each piece being the same distance apart then lay that side of the pork back down on top of the twine.
• Do the same with the other side of the pork belly and the remaining twine.
• Now place the lemongrass stalks in the middle of the pork belly with half of the stalks pointing in one direction and the other half pointing in the other direction. This is so the oils from the lemongrass stalks will be evenly distributed along the whole length of the pork belly.
• Now place the chopped garlic, onions, ginger, and chives along the middle of the pork belly, next to the lemongrass stalks.
• Start at one end of the pork belly by carefully folding both sides of the meat around the lemongrass stalks and spices.
• While holding the meat together, have someone assist you by tightly tying the twine in a knot around the pork belly, creating a roll with the lemongrass and spices on the inside.
• Repeat the process down the length of the pork belly until all the twine has been tied. At this point the pork belly should look kind of like a sushi roll.
• Gently trim any pieces of the lemongrass that stick out from the meat.
• Place the pork belly in a roasting pan with the with the folded edge facing down.
• Brush the pork belly skin with the basting mixture then cover the roasting pan with aluminum foil.
• Place the roasting pan in the oven and let the pork belly roast for up to 5 hours, but no less than three and a half hours.
• Briefly remove the pork belly from the oven every 20 minutes to brush the outer skin of the pork belly with the basting sauce, then return it to the oven.
• After the pork belly has roasted for at least three and a half hours, remove it from the oven and discard the aluminum foil cover.
• Set the oven to broil and increase the oven temperature to 450°F.
• Baste the pork belly one last time before putting it back in the oven.
• Put the pork belly back into the oven and let it continue to roast until the skin becomes reddish in color and the skin should be crisp to the touch.
• Check the pork belly frequently. If the skin closest to the heating element begins to bubble up, turn the pork belly over to another side.
• Once all the skin is crisp, remove the pork belly from the oven.
• Let the pork belly rest for 10 to 15 minutes before trying to handle it.
• Cut the roasted pork belly into the serving pieces you want and serve with your choice of dipping sauce.

LECHON KAWALI (CRISPY PAN-FRIED ROASTED PORK)

Steps:

• Cut the pork belly into serving pieces then combine with the garlic, peppercorn,laurel leaves, salt and water in a pan.
• Bring to a boil and simmer for 35-45 minutes or until skin is tender.
• Drain, cool and air dry.
• Deep-fry liempo pieces in batches until golden brown and blisters appear on skin.
• Mix all the sauce ingredients.
• Enjoy!