Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
Watch how to make this recipe.
Cebuano-Style Pork Belly Lechon
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- Level: Intermediate
- Total: 17 hr 10 min (includes marinating and resting time)
- Active: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1826
- Total Fat
- 181 g
- Saturated Fat
- 66 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 34 g
- Cholesterol
- 245 mg
- Sodium
- 966 mg
This pork belly porchetta brings together Filipino and Italian traditions, transforming a simple cut of meat into a showstopping centerpiece. Scoring and pricking the skin ensures shatteringly crisp crackling, while the aromatic filling of garlic, lemongrass, scallions and chiles infuses the meat with bold, savory depth. Slow roasting gently tenderizes the belly and a final blast of high heat blisters the skin to perfection. Rested and sliced into rounds, it’s best served with rice and a punchy dipping sauce like sarsa or sawsawan.
- Level: Intermediate
- Total: 17 hr 10 min (includes marinating and resting time)
- Active: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1826
- Total Fat
- 181 g
- Saturated Fat
- 66 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 34 g
- Cholesterol
- 245 mg
- Sodium
- 966 mg
Ingredients
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Directions
Special equipment:
kitchen twine- Lay the pork belly skin-side down on a work surface and pat dry with paper towels. Using a sharp knife, score the flesh in a 1/4-inch-deep crisscross pattern, 1/4 inch apart, along the length of the belly. Flip the belly skin-side up and, using a couple of toothpicks, metal skewers or a meat tenderizer with sharp needle-like blades, prick the skin evenly all over with hundreds of tiny holes, piercing through the skin but making sure not to go into the meat, which could cause the juices to flow up during cooking and prevent the skin from getting crisp. Lay it skin-side down on a rack-lined baking sheet and set aside.
- Combine the garlic, star anise, chiles, lemongrass, scallions, 1 tablespoon plus 2 teaspoons salt and 1 tablespoon ground pepper in a large mortar and pestle (or a food processor). Pound and pulverize until a paste forms (or pulse in the food processor). Add the fish sauce and soy sauce and mix thoroughly. Spread the mixture over the meat side and cover with plastic wrap. Flip both the pork belly and plastic wrap onto the rack-lined baking sheet skin-side up. Brush the skin with the vinegar and refrigerate overnight uncovered.
- Preheat the oven to 300 degrees F.
- Flip the pork belly and remove the plastic wrap. Tightly roll the pork with a long side facing you and the skin side out. Secure with kitchen twine at 2-inch intervals, trimming off any excess. Roast until the skin has tightened up and is golden brown, about 3 hours.
- To crisp the skin, increase the oven temperature to 500 degrees F. Continue to roast, rotating the baking sheet every 20 minutes, until the skin is evenly crisped and crackling, about 1 hour more.
- Let rest for 30 minutes, then slice into thick rounds. Serve with rice and condiments such as sarsa or sawsawan if desired.
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