Lechon Belly (Roasted Pork Belly)

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Lechon is definitely one of Filipino favorites when it comes to authentic Pinoy dishes. Unfortunately, lechon is not very much available here in UAE unless you visit Filipino restaurants in hotels which are very expensive.

Last weekend my brother bought me a special cut of pork slab from Dubai which we don't have here in Abu Dhabi. As much as I would like to use it for other dishes, my husband requested for lechon belly which is perfect for the cut of the pork we have.

I used basic seasoning of salt and pepper, garlic and lemon grass. What is quite uncommon in this recipe is the Sinigang sa Sampalok powder mix and onion. I've learned the use of Sinigang sa Sampalok powder mix from the guy who cooked our lechon in the Philippines from my last visit early this year. I am not really sure what it is for but it definitely makes my lechon belly very tasty. I just improvised and tried adding caramelized onion for the stuffing which makes a perfect combination of sweetness to the savory flavor of the lechon.


Ingredients:

• 1.5 kilo slab of pork belly with skin
• 1 tablespoon garlic minced
• 2 large onion thinly sliced
• 4 stalks of lemon grass
• salt and pepper to taste
• 1/2 cup water
• 1 tablespoon Sinigang sa Sampalok powder mix
• 2 + 2 tablespoon oil

Procedure:

1. Preheat oven at 170 degrees Celsius.
2. Heat oil in a pan and caramelize onion. Set aside.
3. Rub minced garlic, salt, pepper and Sinigang sa Sampalok powder mix to the pork.
4. Put the caramelized onions on the meat side of the pork slab.
5. Bend the stalks of lemon grass and put at the center of the pork before rolling it and seal with a cooking string.
6. Brush oil on the pork skin.
7. Put the roll of pork on aluminum rack on top of a pan.
8. Pour in 1/2 cup water in the pan.
9. Cover the pork with foil and bake for 2 hours in 170 degrees Celsius.
10. Remove the foil and continue baking for another 1 hour in 220 degrees Celsius for the skin to become crispy. Constantly check on it to avoid burning. The skin should be crispy but not burnt.
11. Best served with sarsa (liver sauce). Enjoy!