Bellychon, SIMPOL!

Thinking of what to serve these holidays? Bellychon, sometimes perceived as the Pinoy’s version of Porchetta, will surely be your new favorite! Try and enjoy the crispiness on the outside, yet tender, flavorful and aromatic on the inside. What a sight to look out for!

Serves 10 to 15.

INGREDIENTS:
Set A:

2 – 3 kilo thin rectangular slab pork belly, skin-on
1 cup pineapple juice
¼ cup soy sauce
1 tablespoon cracked black pepper
Set B:

6 stalks lemongrass, pounded and tied into knots
6 stalks leeks, chopped
2 heads garlic, smashed
3 pieces red chilies
2 tablespoons rock salt, as needed
Set C:

Oil, for brushing