Lechon Belly Roll

What a nice way to satisfy the craving of lechon without butchering a whole pig. It’s nice addition to a holiday dinner table, a special potluck get together or just an ordinary meal to satisfy a craving. Served with your favorite lechon sauce or barbecue sauce or your favorite vinegar based concoction.

Lechon Belly Roll

Print Recipe Pin Recipe

Ingredients

  

• 1 Slab Pork Belly (with skin on)
• 1/2 cup Coarse salt (for cleaning)

Marinade

• 1/2 cup Soy Sauce
• 1 pc Lemon
• 1/2 cup Crushed garlic
• 1/2 cup Minced onions
• 1/2 cup Chopped green onions
• 3 sticks Lemon grass (crushed and cut)
• 2 tbsp Crushed black pepper
• 1 tbsp Salt
• 1 tbsp Fish sauce (Patis)
• 2 pieces Bay Leaf

Instructions

 

• Clean the meat by rubbing coarse salt all over and rinse thoroughly. Pat dry.
• Make a very shallow diagonal sleet all over the skin side. Make a deeper cuts in the inside part to absorb the flavor of the marinade.
• Mix all marinade ingredients and rub it all over the meat on both sides. Soak the meat on marinade for at least 4 hours, overnight or even 24 hours.
  
• Remove bay leaf and lemon grass, add freshly crushed garlic and roll using a kitchen twine.
  
• Refrigerate for 4 hours uncovered.
• Bake at 350 degrees Fahrenheit for at least 3 hours.
• Serve with your favorite lechon sauce.