The classic recipe is always a fail proof recipe you should always go to on Holiday season. Its easy, simple and yet the best. Happy cooking and Happy holidays!
ROASTED PORK BELLY “LECHON”
INGREDIENTS:
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
INSTRUCTIONS:
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!
