Lechon Pork Belly Recipe

I sooo liked the lechon pork belly that they served during Lumpia Palooza that I decided googling fro the recipe and doing it myself.  Also, it was tad expensive like 10 dollars for a lechon rice bowl (like errrr).

So here's the recipe that I got and it tasted quite good. Preparation time took like 3 hours though and I kinda put the temperate higher when I wanted to make the skin crispier.

Date: 10/13/2016

The recipe from

http://www.panlasangpinoymeatrecipes.com/boneless-lechon-belly.htm

Ingredients

• 2 kilos whole pork belly slab, remove the bones if any

For the marinade-brine:

• 1 stalk of lemon grass, chopped
• 1 stalk leeks, chopped
• 2 pieces of laurel (bay leaves)
• 1 Tbsp. ground black peppercorn
• 5 cloves garlic, crushed
• ¼ cup sugar
• ½ cup rock salt
• 5 cups of water

For the stuffings:

• 1 stalk of lemon grass
• 1 stalk on leeks
• 1 pc onion, chopped
• 2 cloves garlic, crushed

For the milk wash:

• 3 Tbsp. evaporated milk
• 1 Tbsp. water

Instructions

1. Wash and clean the pork belly slab in running water. Drain.
2. In a medium size pot, prepare the brine by combining the water, lemon grass, leeks, bay leaves, pepper corns, garlic, sugar and salt.
3. Bring to a boil and simmer for about 5 minutes to release the aroma and flavor of the herbs and spices. Turn off heat and let it cool.
4. Put the pork belly slab and submerge in the flavored brine and place in a refrigerator. Let it soak overnight for best result.
5. After brining, wash the pork belly in running water and pat dry.
6. Place the pork belly in a flat surface and place in the center the stuffings: lemon grass, leeks, garlic and onion.
7. Roll the pork belly like a jelly roll and tie it with twine until it is secured and will not open up and spill the stuffing.
8. Place the pork belly in a roasting pan with a rack and brush it with milk/water mixture. Cover with aluminum foil.
9. Place in a preheated oven 375°F and roast for 2 hours. Then after 2 hours, remove the foil, brush again with milk/water mixture and continue roasting for another hour until the skin is crispy. Serve hot.