What porchetta is to the Italians is lechon belly to Filipinos. It's the same dish: rolled pork belly roasted until the pork skin is browned and crisp.This recipe is from December 23, 2015. Back then, the term "lechon belly" was unknown and rolled roasted pork belly was, simply, porchetta (por-ke-ta). I have not changed the way I cook the dish. Season overnight, stuff, roll, steam until tender, then roast in the oven until the skin is crisp as crackling.
Course Main Course
Cuisine Modern Filipino
Keyword crispy pork belly
Prep Time 20minutes
Cook Time 3hours15minutes
Marinating and cooling time 9hours
Total Time 12hours35minutes
Author Connie Veneracion
1slab boneless skin-on pork belly(2 kilograms, more or less)
Lay the pork belly flat on the work surface with the skin side facing down.
Spread the salt and pepper over the entire surface of the pork.
Transfer the pork belly, still skin side down, to a container large enough to hold it without rolling, folding or cutting the meat. Cover tightly and leave in the fridge overnight.
Take the pork belly out of the fridge and lay flat on the work surface, skin side down.
Spread the ginger over the meat followed by the scallions and garlic.
Roll the pork as tightly as you can then tie it up securely with a sturdy string (we didn’t have kitchen twine so I used five equal pieces of crocheting thread).
Steam over simmering water for two hours (see notes after the recipe).
Remove the pork belly from the steamer and rest on a rack. Cool for an hour.
Preheat the oven to 470F.
Transfer the steamed pork belly to a baking tray and roast in the oven for an hour or until the skin is browned and crisp.
Take the pork belly out of the oven and move to a chopping board.
Cool the meat for about 10 minutes before cutting off the strings and slicing the meat.
Why steam the pork belly instead of cooking it directly in the oven? You can do that if the belly comes from a very young animal. That means a roll of pork belly with thin skin and fine meat fibers. But you won't get a large belly from a small, young hog.So, we get the belly of a larger hog which needs a generous amount of time tenderize the meat. It's a thick roll of meat and if you put it directly in the oven, the skin will brown and turn crisp BEFORE the meat at the innermost portion of the roll is cooked to perfection. If you're just after the crispy skin and you consider the texture of the meat underneath to be unimportant, go ahead and do it the lazy way.But I prefer perfection in the whole package. Crisp skin and ultra tender meat together. In fact, I refuse to sacrifice flavor as well. Some cooks rub seasonings on the pork belly just before cooking. I marinate overnight to allow the flavors to penetrate the thick slab of meat all the way. And in the steamer with its hot and MOIST environment, the meat gets all the time it needs to turn tender without drying out.So, marinate overnight AND steam the belly before roasting. And allow it to rest before going into the oven to give the meat juices time to settle instead of just dripping away. After all, you don't want to lose the flavors that you have so carefully packed into that parcel, right?Updated from a recipe originally published in December 23, 2015
Lechon Belly printed from https://casaveneracion.com/lechon-belly/ for personal use only. Not for republication nor distribution.