FIlipino Style Lechon Belly!
Mouthwatering Lechon liempo!Click thumbnail to view full-size
This Roasted Pork Belly or more popularly known as Lechon Liempo in the Philippines. It is one of the most favored recipes of Filipinos and is usually served during special events.
We all know that lechon is a very delectable dish in Filipino food culture and this has been improved from time to time and made with different styles up to the present time. In this article, I will let you see how I cook this specialty at home while we infuse pork with different kinds of spices to achieve a very crispy and delicious lechon belly!
- 6 lbs whole slab boneless pork belly
- 1 bunch lemongrass pounded
- 1 bunch scallions
- 1 tablespoon salt
- 2 tablesppon garlic powder
- 8 pcs star anise
- 2 whole large red onion, chopped
- 1 pint water
- 1 head garlic crushed
Instructions for a crispylicious lechon belly!
- Combine rub ingredients in a bowl (salt, garlic powder, black pepper). Mix well.Rub all over the pork belly.
- Add three star anise, lemongrass and wedged onion into a cauldron. Pour water enough to cover the whole belly. Put the belly inside the cauldron and boil for two hours. Boiling the belly before roasting it will allow the flavor of the spices to infuse. It will also make it tender.
- After boiling. Let it cool for awhile. Arrange the remaining scallions, onion, crushed garlic and pounded lemongrass in the middle of the slab. Roll. Use a kitchen twine or in our case, a wire to secure the rolled pork belly. Set aside.
- Preheat oven to 400F. But our usual practice is to use a turbo broiler and we set it to 320F. Roast for two hours or until its golden brown with a crispy skin.
- Remove from the oven or turbo broiler. Slice into serving pieces. Serve. Share and enjoy!
Secret to a a pleasingly firm and brittle belly skin!
As mentioned in the instructions, the flavor of the spices together with the onion, lemongrass and star anise gets infused into the meat while boiling, making it very tasty and at the same time making the meat tender.
Roasting the pork belly in high heat afterwards makes the skin crispy. The process is really simple. You just have to check it from time to time. We made use of a broiler since we need to flip it on the other side once the other part is already brown and crispy. Normally we set the time for one hour for the other half. And then flip it and set the turbo broiler for another one hour. Sometimes it turns brown and crispy already for less than an hour.
Making this lechon belly is really an achievement for me especially when I tried it the first time with my husband. Now that I get to do it often as I also receive orders for any occasions, I find it very easy and simple. Before, we would always order for a whole lechon whenever there is a special event in our family. But now that I already gained expertise in making a boneless lechon belly, we can cook it not just on special events but also even during ordinary weekends. I urge you to try this one and you will be amazed on how your pork belly would turn to a tender, crispy and full-flavored Lechon Belly!