LECHON BELLY (FILIPINO ROASTED PORK BELLY / CEBUCHON)
Slick, crunchy pieces of skin wrapped around tender and flavorful pieces of pork belly--this lechon belly recipe will teach you how to get the most delectable roll of Cebuchon at home.
Provided by Huy Vu
Categories Dinner Lunch Main Course
Time 12h15m
Number Of Ingredients 19
Steps:
- In a large stockpot, combine all the brine ingredients (except the vinegar and pork) and stir. Heat to a boil and continue to cook for 10 minutes.
- Remove the pot from the stove and let it cool to room temperature. Once it's cooled add the vinegar and mix.
- Turn your pork so the skin is facing down. Use a knife to score your meat in diagonal lines across the pork belly. Aim to score about halfway or ½ inch deep and 1 space in between each line. Turn your pork belly 180 degrees and repeat the scores. You should end up with diamond-shaped scores.
- In a container, combine the brine and pork. Make sure it fully covers the pork, then cover with plastic wrap or a lid and brine in the fridge for at least 4 hours or overnight.
- After brining, transfer the pork into a rack-lined sheet pan and pat dry with paper towels. And season with salt heavily, then sprinkle the pepper.
- Layer the stuffing ingredients. Place garlic slices in between the folds, layer the onions slices and bay leaves, and add the green onions and lemongrass strips on top.
- Cut 4-6 strands of twine about 3-4 inches longer than the width of your pork belly (make sure to measure using the width you will be rolling, not lengthwise). Carefully take each strand and wiggle it underneath the pork so that each strand is evenly spaced out. Try to get as close to the edges as possible (about 1 inch from the edge).
- Add your rotisserie rack pole in between, try to make this as even as possible.
- Roll the pork belly. Take both ends of your pork belly and roll it tight, the ends of the pork should touch or be close to touching when fully rolled. Then wrap each twine strand and tie firmly. Repeat with all the strands until you end up with a roll. Add the clamps on either side to secure your pork belly (if your rotisserie comes with them).
- Place your belly on the grill and turn on the rotisserie and add a drip tray below to catch all the fat. Baste with milk.
- Grill at 180 °F for 2-3 hours. For my grill, I only needed to turn on 1 burner at the lowest heat and it maintained 180 °F, use a thermometer since yours may be different. Check the meat and grill temp, and baste with milk every 30 minutes to make sure things are staying on track. Here's what it should look like at the end.
- When the meat's internal temperature hits about 125-130°F, turn up the heat to about 350-375 °F for another 45 minutes. Baste every 15 minutes, and check to make sure the grill temperature is not too hot or cold. When the skin is crisp and the meat reaches a minimum internal temperature of 145 °F, you're done! Do not leave the grill unattended especially towards the end of grilling to ensure the belly does not burn. Here's how it should look when the skin is finished crisping up.
- Let it cool for 5-10 minutes, remove from the rotiserrie rod, slice then chop, and serve.
Nutrition Facts : Calories 1225.46 kcal, Carbohydrate 11.46 g, Protein 22.61 g, Fat 120.54 g, SaturatedFat 43.96 g, Cholesterol 163.66 mg, Sodium 4449.51 mg, Fiber 1.05 g, Sugar 3.95 g, ServingSize 1 serving
LECHON LIEMPO (FILIPINO-STYLE ROASTED PORK BELLY) RECIPE
Lechon liempo takes the tastiest portion of the swine-the belly-and gives it the slow-roasted treatment that results in succulent meat and crackling skin. It's enough to just roll up a piece of belly and put it on the spit, but I took the extra step of seasoning the inside with garlic paste.
Provided by Joshua Bousel
Time 3h30m
Yield 12
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together oil, garlic, salt, vinegar, and black pepper.
- Lay pork belly on a cutting board skin-side down. Score flesh diagonally about every 2-inches. Repeat in opposite direction, creating a diamond pattern. Spread garlic mixture evenly all over flesh.
- Roll pork into a cylinder and tie tightly with butcher twine about every inch.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on either side of the charcoal grate and place a foil pan between the two piles of coals. Cover grill and allow to preheat for 5 minutes. Run spit of the rotisserie through middle of pork and secure ends with rotisserie forks. Place on the rotisserie, cover, and cook at medium heat until skin has darkened and crisped and pork registers 160oF when an instant read thermometer is inserted into the thickest part of the meat, about 3 hours, replenishing coals to maintain temperature as needed. Remove from grill and let rest for 10 minutes. Remove spit, slice, and serve.
Nutrition Facts : Calories 595 kcal, Carbohydrate 1 g, Cholesterol 159 mg, Fiber 0 g, Protein 44 g, SaturatedFat 15 g, Sodium 1236 mg, Sugar 0 g, Fat 45 g, ServingSize serves 10-12, UnsaturatedFat 0 g
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