Lechon Belly Roll
Lechon Belly Roll is a savory pork dish prepared by marinating, rolling, and roasting pork belly with spices and herbs.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Pork Belly | 1 | Kilogram |
| Garlic | 10 | Clove |
| Lemongrass | 3 | Stalk |
| Onion | 1 | Count |
| Soy Sauce | 0.5 | Cup |
| Fish Sauce | 2 | Tbsp |
| Black Pepper | 1 | Tbsp |
| Bay Leaves | 5 | Count |
| Salt | 2 | Tbsp |
| Olive Oil | 2 | Tbsp |
| Spring Onions | 1 | Bunch |
Instructions
- In a bowl, combine minced garlic, chopped lemongrass, chopped onion, soy sauce, fish sauce, black pepper, and bay leaves to create the marinade.
- Lay the pork belly skin-side down and rub the marinade mixture evenly over the meat side.
- Roll the pork belly tightly into a log, with the skin on the outside, and tie it securely with kitchen twine.
- Refrigerate the rolled pork belly for at least 4 hours or overnight to allow the flavors to penetrate.
- Preheat the oven to 180 degrees Celsius. Place the pork belly roll on a roasting rack in a baking tray.
- Brush the skin with olive oil and sprinkle with salt to help it crisp up during roasting.
- Roast the pork belly in the oven for about 2 to 2.5 hours, or until the skin is crispy and the meat is cooked through.
- Let the lechon belly rest for 10 minutes before slicing. Garnish with chopped spring onions before serving.
Prep
- Refrigerate the marinated pork belly for at least 4 hours or overnight.
Kitchen equipment
Kitchen TwineRoasting Rack