This Pork Belly Lechon or Porchetta is so crispy outside but so tender inside. Simple ingredients needed but definitely worth the time. Brining time will take 4 hours or up to a day. And cooking time allowance should be about 2 hours. Happy cooking!
- Aluminum foil
- Paper Towel
- Butcher Twine
- Small Pan
Pork Belly Lechon or Porchetta
Pork belly boneless 2.268 what i used mostly you can see this in the market pre cut already this recipe can work to 1 kilo to 1 1/2 kilo
2 Medium Red onion
2 Stalk lemon grass
2 stalk scallion
8 pcs garlic, peeled
1-2 tbsp Fish Sauce
30 grams Salt (for brining)
30 grams Sugar (for brining)
1 tbsp Pepper Corn (for brining)
Black Ground Pepper
2 Liters water (Separate 2 cups use for cooking the herbs, 2 cups should be ice cold water)
Little bit of oil
Ratio of your salt and sugar for Brining: Each 1 liter of water is 30 grams of Salt and 30 grams sugar
Herb solution: In a pan add 2 cups water, pepper corn, 4 cloves garlic, 30 grams sugar, 30 grams salt, 1 onion cut it on 4 section, 1 stalk lemon grass.
Stir together for couple of minutes over medium heat. Make sure salt and sugar are dissolve then turn off the heat.
Add your herbs into the ice cold water make sure your solution is warm. Use a large pot and add your pork to soak.
Marinate it for 4 hours or up to one day.
After brining, wash your pork in running cold water. Make sure to wash it well and remove the salty taste from the solution.
Drain water and pat dry the Pork Belly (Make sure its dry to achieve a crispy skin)
By this time you can set your oven to 375°F:
Lay the Pork Belly on a clean working table.
Rub the ground pepper in the Pork Slab.
Add the fish sauce to the injector and inject into pork slab to add more taste.
In the center of the laid Pork Slab, add the lemon grass and fold it into 3 to 4 section. Combine the scallion and tie them together. You can use a butcher twine. Add the onion (cut it into 4 section) garlic and pepper.
Roll your Pork Slab, dont worry about the herbs going out. You can insert it back after you tie the Pork Slab. Make sure you don’t overlap the ends of your pork slab. Secure by using a butcher twine.
In your Broiler, place your Pork Slab and cover with aluminum foil and broil for 2 hrs.
After 2 hours remove the aluminum foil and continue to broil over 400°F for 1 1/2 hours to 2 hrs.
Let your Pork Belly Lechon or Porchetta cool for awhile before slicing it
Tip: make sure your Pork is in the middle of your oven.
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