Lechon Belly | Porchetta | Bellychon | The Easiest Preparation | #25 @ MIcaKEs and more

#LechonBelly #Christmas #NewYear

Hello everyone. Welcome back to ‘MIcaKEs and more – Where my cakes are also yours… and more’. My dear friends, today I’m gonna share with you another special recipe which you will greatly love and enjoy. It is best prepared during extraordinary occasions such as Christmas and New Year eves and may also be served on other special celebrations such as weddings and birthday parties. This secret recipe is the road to a CRISPY, SAVOURY, and FLAVORFUL LECHON PORK BELLY ROLL!

Watch till the end then only you’ll comprehend. Enjoy and God bless you! 💙🙏🏻😇

*Ingredients:
-     10 lbs (4.5 kg) pork belly slab
(For rubbing and rolling)
-     1 tbsp table salt
-     ½ tbsp ground black pepper
-     1 tbsp garlic powder
-     1 tbsp garlic flakes
-     3 stalks of scallion or spring onions
-     7 stalks of lemon grass, pounded
(For steaming)
-     3 pints (or 1.5 liters) distilled water
-     2 tbsps star anise
-     10 pcs bay leaves
-     1 large bulb red onion, chopped
Kitchen or butcher’s twine for tying/binding the roll

*Procedure:
-     Pat dry the meat and skin sides of the slab.
-     Make diamond cuts on the meat side.
-     Rub salt, ground pepper, and garlic powder on both sides of the slab.
-     Sprinkle garlic flakes on the meat side then horizontally line in the center the scallions (spring onions) and pounded lemon grass.
-     Roll then tie with a kitchen or butcher’s twine.
-     Chill for 6-8 hours or overnight.
-     In a roasting pan, pour water and add star anise, bay leaves, and chopped onions. Set aside.
-     Take out from fridge the chilled pork belly and coat it with soy sauce using a roasting brush. Place it on the roasting pan and cover with aluminum foil.
-     Steam for 1.5 hours at a preheated oven of 175 Celsius or 350 Fahrenheit.
-     After 1.5 hours, coat once more with soy sauce and completely roast it for 2 hours with the same temperature without aluminum foil.
-     After 2 hours, increase the temperature to 200 Celsius or 400 Fahrenheit and roast for another 20 minutes for a crispy and savory lechon pork belly.
-     Untie the roll then slice it according to your desired thickness.
-     Serve it with your preferred sauce.
-     Enjoy!

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