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

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Ingredients Method

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

Method

 

1. Clean the meat by rubbing coarse salt all over and rinse thoroughly. Pat dry.
2. 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.
3. 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.
   
4. Remove bay leaf and lemon grass, add freshly crushed garlic and roll using a kitchen twine.
   
5. Refrigerate for 4 hours uncovered.
6. Bake at 350 degrees Fahrenheit for at least 3 hours.
7. Serve with your favorite lechon sauce.