A recent phenomena in town is the introduction of lechon belly. As every lechon gourmand knows, the best part of the lechon is the lower belly which is full of flavor as the juices drip down. It is also the most tender part, with the flesh easily tearing from the rib bones.

Some smart guy figured this out and started marketing the best part of a roast pig as lechon belly, and now it’s a popular meal to order if your party is less than 6 people. 

QUICK RECIPE:

Ingredients: 2 to 3 kilos of pork belly slab. For the brine, use as much lemongrass, onion leeks and garlic as you like; 2 bay leaves; half a cup of salt and pepper to taste.

Clean the pork slab with running water and shave off any hair on the skin. In a pot, put 5 cups of water then add lemongrass, bay leaves, onion, black peppercorn, garlic, and salt. Allow it to boil then lower heat and simmer for at least 10 minutes. When the brine solution is at room temperature, pour over the pork slab and marinate overnight or at least 10 hours.

Wash the surface of the pork to remove excess salt and dry for at least an hour. Season the meat with salt and pepper and place remaining lemongrass, leeks, and garlic on the meat. Roll up the meat to form a roulade, using a twine to hold it together.

Brush the surface of the skin with milk and water, then set aside for a few minutes before cooking. This liquid solution makes the skin brown when roasted.

Roasting can be done in an oven or a turbo broiler at 375 degrees F or 190 degrees C. Cover with aluminum foil for the first 2 hours so as not to burn the skin, then remove the foil to continue cooking until the skin is brown and crispy, possibly for another hour or less, depending on the size of the meat.