Saturday, June 11, 2016

Lechon Belly Recipe


  • 3 kg pork belly, leave whole
  • 3 1/2 tsp fine salt
  • 1/2 tsp pepper
  • 1/4 cup olive oil
  • 4 stalks lemongrass (white part only)
  • 1 bulb garlic, peeled
  • 2 pcs bell pepper, sliced into strips


  1. Clean pork belly properly. Trim off excess fat and skin.

  2. Generously season with salt all over— put more salt on the meat and less on the skin.
  3. Lay skin side down.

  4. Arrange lemongrass, bell pepper and garlic in one line at the belly’s center and drizzle with a little olive oil.

  5. Roll belly into a log and tie with cooking string.

  6. Brush skin with the rest of the olive oil.

  7. Cover with foil and bake in preheated 380 degrees Fahrenheit oven for 3 hours.
  8. Remove foil and bake for another hour.

  9. Turn on broiler and broil pork until skin becomes crispy while turning the belly so that all sides are broiled.
  10. Serve with sarsa.

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