#KusinaNiKayne: Lechon Belly
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Hello there Creatives!
It took us sometime to decide on what to prepare for Noche Buena this year. But as I browse Youtube, I got some Christmas food suggestions and this one rings a bell! So I convinced Kokobear to do this. Luckily, he said yes! 🙂
We had this, Japchae, Laing and Fruit salad! <3
So, without further ado, here’s my first try and (pretty much happy with it) LECHON BELLY! 🙂
You will need:
- 3-4 kilos of pork belly (slab)
- 15-20 pieces of garlic
- 1 big onion
- 6-9 pieces/sticks of lemongrass
- 1/4 cup soy sauce
- 1/2 cup of lemon juice
- salt and pepper
- Optional (additional herbs/spices: star anise, rosemary, thyme etc.)
Rubbing – Salt & pepper (optional garlic powder)
Marinade – Lemonsito juice (Lemon juice/vinegar will do) + soy sauce.
How to prepare it:
Pre-heat oven at 180 degrees.
Rub the mixed salt and pepper all over the pork belly.
- Marinade the pork belly for at least an hour. The longer the better.
Arrange the spices: onions, garlic and pounded lemongrass in the middle of the slab.
Roll it using a kitchen twine to secure the rolled pork belly.
Add the remaining spices that didn’t fit in the slab into the roaster. Pour 1 at least 1.5L water.
Arrange the rolled pork belly over the roasting pan. Every hour, adjust the temperature into 5 or 10 degrees higher. Cooking time usually takes at least 4 hours.
On every hour, have a roast bath (oil + soysauce) on it’s skin.
Feel free to adjust or flip the sides of the pork belly.
- Once ready, set it aside, let it cool a bit.
Create your favorite sauce and it’s ready to serve! 🙂
A short video of this is here: Lechon Belly.