Pork Belly Lechon Roll slow roasted in the oven with super crispy skin and super moist meat. No need to order a whole pig; this Filipino-style porchetta is easy to make and sure to be the star of any party.
INGREDIENTS
1slab5 lbs. pork belly bones removed
3stalks lemongrass leaves
3piecesscallions
1small red onionsliced
1tablespoonsalt
2tablespoonsfresh milk
1/4teaspoonground black pepper
1tablespooncanola oil
Carrots
Sprite/Fresh Buko
INSTRUCTIONS
Marinate the pork belly with sprite or fresh buko for about 15 to 20 minutes.
Lay the pork belly on a flat surface in a way that the side with the skin is facing down. Rub the salt and pepper all over the top of the pork belly (meat part). Let it stand for 15 minutes.
Arrange the lemongrass, scallions, carrots and onion slices on one one of the belly. Roll the side where you had the lemongrass all the way to the opposite side until a spiral shape is formed. Secure the rolled pork belly by tying it with a kitchen twine. Rub the oil all over the skin.
Preheat oven to 350F. Arrange the pork belly in a roasting pan and roast for 2 hours.
Remove the belly from the oven and brush with fresh milk. Put it back into the oven and continue to roast for 30 minutes or until the skin is brown and crispy.
Remove from the oven. Let it cool down for 15 minutes. Slice the Roasted Pork Belly and serve with homemade lechon sauce.
