Lechon Belly

Ingredients for Lechon Belly

• 3.5 lb pork belly, about 1 1/2 inches thick
• 1 head garlic, chopped
• 5–6 green onion stalks, trimmed and bundled
• 4–5 lemongrass stalks, bundled
• 4 green chili peppers
• 2 tbsp salt
• 1/4–1/2 tsp ground black pepper
• 2 tbsp fish sauce
• 1 tbsp lye water
• 1 tbsp vinegar
• 1 tbsp soy sauce

How to cook Lechon Belly

1. 1.Prick shallow holes across the skin and deeper holes in the meat, without piercing through the skin.
2. 2.Season the meat with pepper and fish sauce. Rub salt over the skin and refrigerate uncovered for at least 3 hours.
3. 3.Wipe away salt and moisture. Arrange garlic, green onions, lemongrass, and chilies on the meat, roll tightly, and tie every 2 inches.
4. 4.Brush skin with lye water and chill 1–2 hours. Brush with vinegar and soy sauce, then air-dry briefly.
5. 5.Roast on a rack at 180°C for 2 hours. Raise to 200°C and roast 30–60 minutes, until the skin is crisp.