How to Cook Boneless Lechon Belly

• Meat

  • 2 kg Pork belly slab, whole

• Produce

  • 7 cloves Garlic
  • 1 stalk Leeks
  • 2 stalk Lemon grass
  • 1 stalk On leeks
  • 1 Pc onion

• Canned Goods

  • 3 tbsp Evaporated milk

• Baking & Spices

  • 1 tbsp Peppercorn, ground black
  • 1/2 cup Rock salt
  • 1/4 cup Sugar

• Liquids

  • 5 1/16 cups Water

• Other

  • 2 pieces Of laurel (bay leaves

Found on panlasangpinoymeatrecipes.com

Ingredients

• 2 kilos whole pork belly slab, remove the bones if any
• 1 stalk of lemon grass, chopped
• 1 stalk leeks, chopped
• 2 pieces of laurel (bay leaves)
• 1 Tbsp. ground black peppercorn
• 5 cloves garlic, crushed
• ¼ cup sugar
• ½ cup rock salt
• 5 cups of water
• 1 stalk of lemon grass
• 1 stalk on leeks
• 1 pc onion, chopped
• 2 cloves garlic, crushed
• 3 Tbsp. evaporated milk
• 1 Tbsp. water

Directions

• Wash and clean the pork belly slab in running water. Drain.
• In a medium size pot, prepare the brine by combining the water, lemon grass, leeks, bay leaves, pepper corns, garlic, sugar and salt.
• Bring to a boil and simmer for about 5 minutes to release the aroma and flavor of the herbs and spices. Turn off heat and let it cool.
• Put the pork belly slab and submerge in the flavored brine and place in a refrigerator. Let it soak overnight for best result.
• After brining, wash the pork belly in running water and pat dry.
• Place the pork belly in a flat surface and place in the center the stuffings: lemon grass, leeks, garlic and onion.
• Roll the pork belly like a jelly roll and tie it with twine until it is secured and will not open up and spill the stuffing.
• Place the pork belly in a roasting pan with a rack and brush it with milk/water mixture. Cover with aluminum foil.
• Place in a preheated oven 375°F and roast for 2 hours. Then after 2 hours, remove the foil, brush again with milk/water mixture and continue roasting for another hour until the skin is crispy. Serve hot.