INGREDIENTS:
- 2 kg pork belly
- 1 tbsp salt
- 1 tbsp ground black pepper
- 2 lemon grass
HOW TO COOK:
- Start by cleaning the pork belly and pounding the lemon grass to release the flavor.
- Make a small incision at the side of the pork belly and insert the lemon grass.
- In a bowl, combine the salt and pepper then rub all over the meat
- Wrap pork belly with aluminium foil.
- Place the pork belly inside the freezer overnight (this will make the lechon juicy and crispy).
- Pre- heat the oven to 180 C.
- Remove the pork belly from the freezer and remove the aluminum foil.
- Roast the pork in a pre- heated oven for 1 hour.
- Brush the skin with dripping oil.
- Increase the heat to 200 C and roast for another 45 minutes.
- Skin should become crispy and golden brown.
- Remove from the oven, cut into a serving pieces and serve with lechon sauce. Enjoy!
IMAGE: jinkzzkitchen.blogspot.com
Also try: Lechon Pork Belly
