How to cook Roast Pork Belly (Lechon)


This is the New Year treat and offering from The House of Margaux.  Have a Prosperous and Happy 2017 ahead.  Let’s toast to good health, full life and great love while savouring Roast Pork Belly.  Enjoy this well-loved favorite this season of get-togethers, hassle-free.  Here’s how.

What you’ll need:

Pork belly, about 2 kilograms to roll

Rub and filling made from minced garlic, finely chopped onion leaves, salt and pepper

Lemongrass (tanglad)

Evaporated milk, 1 can

Thread, to tie up the belly

How to cook Roast Pork Belly:

Step 1:  Pat dry your pork belly.

Step 2: Place the rub.  Evenly distribute inside the pork belly.  Set the lemongrass at the center.

Step 3:  Roll and tie up.

Step 4: Pre-heat oven to 350 degrees Celsius for 15 minutes.

Step 5: Place pork belly in the middle of the oven so it cooks evenly.  Place on a grill with foil on top to keep skin from burning.  Don’t wrap or it will be steamed then you won’t be able to obtain that crunchy pork skin you’re aiming for.  Place a small bowl of water at the bottom of the oven so the insides of the belly cooks well while also preventing the temperature from becoming too dry.

Step 6: Turn the belly occasionally and brush more milk as you do to keep the skin from burning too soon.  Cook for approximately two hours or until skin becomes brownish.

Step 7: Slice and serve up moderately hot.  Plate with baked veggies like marbled potatoes, string beans, bell peppers and zucchini.  Sprinkle with herbs to taste.

What did you have for the New Year’s Eve Feast?  Let us know.  Happy New Year!



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