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Author Topic: Roasted Pork Belly “Lechon”  (Read 9228 times)


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Roasted Pork Belly “Lechon”
« on: May 29, 2014, 05:56:57 am »

Subukan nyo naman magletchon!!!


    1.5 kg pork belly slab, skin on
    3 whole garlic bulbs, peeled and roughly chopped
    ½ cup oregano leaves, washed then chopped
    3 red onions, peeled and chopped around 4 – 5 lemongrass stalks, sliced the zest from 1 lemon
    juice from 1 lemon
    a little over 1/8 cup salt, plus more for an even rub around the pork
    4 tablespoons crushed black pepper


- 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!

 bnana bnana bnana bnana


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Re: Roasted Pork Belly “Lechon”
« Reply #1 on: May 30, 2014, 07:36:32 am »
Nice recipe! Thanks for sharing  finger4u


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Re: Roasted Pork Belly “Lechon”
« Reply #2 on: May 31, 2014, 02:30:17 am »
kakagutom naman yan sir...


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Re: Roasted Pork Belly “Lechon”
« Reply #3 on: May 31, 2014, 08:07:13 am »
wow pang last supper