Lechon Pork Belly

One of the dish that hubby and I prepared last New Year's eve was Pork Lechon Belly. As I said before, it was hubby who often cooks at home and for 14 years of our marriage he continuously and patiently (yay!) teaches me when it comes to cooking😊. One good thing that the pandemic gave us is a lot of time when it comes to meal preparation and had try some dishes that we rarely cook. It was my first time to prepare lechon pork belly, and surprisingly it was good (Yehey, thank you to hubby who guided me with this dish). 

Ingredients:

3 kilos of Pork belly slab

1 stalk of tanglad or lemongrass

2 stalk of Onion leaks

2 onions

4 gloves of garlic, crushed

2 laurel leaves

Paminta or Black pepper

Rock Salt

Procedure:

1. Make sure that the Pork Belly is clean, without hair on it. Also, you can ask or request from the meat store to remove the ribs/bones from the pork belly or you can do it yourself. When the pork is all set, rub it with salt and black pepper.

2. Lay the pork belly and put the lemon grass, onion stalk, garlic,onion, salt, black pepper and laurel. 

3. It is time to tie the meat. This, perhaps, is the very challenging part of preparing it. We used a string/thread from the rice sack to tie the meat. We opted used this kind of thread to avoid it from burning when placing the meat inside the oven. We also used a spit rotisserie fork and place it in the middle of the meat. This will hold the meat properly and firmly. At the same time, this will support the meat to circulate inside the oven.  

4. If the meat is all set, preheat the oven to 150 °C. In this dish, it took about 50 minutes until the skin turns to brown and crispy! I think the secret ingredient of this dish is the tanglad (lemongrass), it really gave a tasty flavor. Yum!!! Ready to serve😋..

It seems that this dish is too hard to prepare but it is not. It is always fun to try new dish to prepare for the family. How about you, what food became family's favorite the first time you tried it?