Cebu has their unique tasty version of Lechon that I hope every Pinoy would get to taste. In an effort to help share this wonderful food, here is a doable Lechon Cebu Pork Belly recipe that you can definitely try at home! Learn it here:
INGREDIENTS:
- 2 kg pork belly slab
For the Marinade:
- 1 stalk of lemon grass (tanglad)
- 1 stalk on onion leeks (scallion)
- 2 pcs of laurel (bay leaves)
- 1 tbsp of ground black peppercorn
- 5 cloves garlic, crushed
- ½ cup rock salt
- 5 cups of water
For the Fillings:
- 1 stalk of lemon grass (tanglad)
- 1 stalk on onion leeks (scallion)
- 2 cloves garlic, crushed
For the Glaze:
- Combine 3 parts of evaporated milk with 1 part water
HOW TO COOK:
- Start by wash the pork slab with running water and shave the hairs on the skin.
- In a casserole, prepare the marinade by combining all the ingredients.
- Bring the mixture to boil then lower heat and simmer for at least 10 minutes.
- Turn off heat. Set aside brine solution until it cools.
- In a bowl, pour the marinade on the pork slab and marinate overnight.
- After marinating, remove the pork from the marinade. Rinse with pork with fresh water (to remove over- saltiness) then pat dry with paper towel.
- Lay the pork slab on flat surface and place the filling ingredients: rolled lemon grass, leek, and garlic.
- Now roll up the pork slab, form a roulade with the garlic, leeks, and lemon grass on the center.
- Tie pork with twine (string) to keep its roulade in shape.
- Brush the surface with mixture of milk and water.
- Set aside for at least an hour to allow milk to set in the skin.
- Set and preheat your turbo broiler (or oven) at 375 F or 190 C.
- Put the pork roulade on the turbo broiler (or oven) but cover with aluminum foil.
- Cover the meat with aluminum foil temporarily for the first 2 hours of cooking to shield the hot air from the oven fan otherwise the outer part of the pork will be cooked quickly yet the inner part is still half cooked.
- After 2 hours remove the aluminum foil cover. Continue cooking but rotate the roulade, at least every 10 minutes to evenly cook the skin.
- When the skin is already crackling crispy then it is done.
- Remove from oven, let cool, cut, then serve. Enjoy!
IMAGE: insights.looloo.com (Mai Wanders)
