Recipe: Oven Roasted Pork Belly (Lechon Cebu-Style)
As requested by my good friend Cindy, I am posting this recipe. I made this for her when she came to visit me in Switzerland last year. This is a workaround recipe and caters to anyone out there who, like me, is far away from home and do not have ready access to lechon.
– 1 kilo slab of pork belly with skin on
– 6 stalks lemon grass
– 1 medium size garlic, peeled and crushed
– salt and pepper to taste
– 2 tbsp soya sauce
– Aluminum rack
– Metal-based baking pan
1. Preheat oven at 150 degrees C.
2. Wrap the baking pan with aluminum foil. This ensures that you do not have a lot of drippings sticking on your pan making it relatively difficult to clean up after, or if you have a teflon pan, it will not ruin the protective coating of your pan.
3. Cut up lemon grass stalks into 1-1.5 inches and spread it all around your pan.
4. Peel and crush garlic cloves and spread around your pan.
5. Wash the meat and rub salt and freshly crushed pepper on it. Also season the marinade of lemon grass and garlic with salt and pepper.
6. Put the aluminum rack on top of the pan and add water to the same level of the rack.
7. Place the meat over the rack, making sure that that the meat is tightly sealing all sides of the pan. Use a pan that is the same size of your meat to ensure that you lock up the moisture while baking the meat.
8. Bake meat for 2 hours in 150 degrees.
9. After 2 hours, check if the meat is tender and if necessary, add some more water (if it has already dried up).
10. Brush soya sauce on the skin and bake the meat at 180 degrees for another hour or so, brushing soya sauce on the skin every half an hour.
11. If the skin is not yet crispy, increase the baking temperature (adding air) to 220 degrees, checking every 15 minutes. The skin should be crispy and reddish.
12. Cut and serve as desired.
You may also make a gravy from the fat drippings, but this is very unhealthy, so I would not share the recipe here!