Try this lechon for the coming holidays. Start collecting the best recipe ideas as early asyou can shop as early as you can and be prepared for the ingredients before it goes out of stock.
- 2 kilos pork belly slab
- 3 stalks lemongrass, trimmed,
pounded, and chopped roughly
- 4 cloves garlic, minced
- 4 tbsp basil leaves, minced
- 2 tablespoons salt
- 1 teaspoon pepper
- seasoned vinegar
1 You can use a blender or a mortar and pestle and grind these ingredients into a paste form: lemongrass, garlic, basil, salt, and pepper.
2 Rub the paste mixture on top of the pork until it gets absorbed into the meat, prick it if you need too.
3 Stuffed the pork with the herb mixture inside the cavity or inside of the pork. Roll and tie with kitchen twine. Marinate for 30 minutes or more to absorbed well.
4 Transfer pork in a pot, skin side up, and cover with enough water. Let it simmer and cook for 1 1/2 hours or until tender.
5 Turn off heat and remove pork. Transfer it to a rack and let pork dry in air.
6 Deep-fry pork in preheated oil until golden and crisp. Alternatively, you can roast the pork in a preheated 350°F oven or grill over medium hot coals until golden brown. Serve with your favorite lechon sauce.