HOMEMADE BELLYCHON FOR CHRISTMAS EVE

Pork Belly Lechon Roll is slow-roasted in the oven for super crispy skin and super moist meat. There is no need to order a whole pig; this Filipino-style Porchetta is easy to make and sure to be the star of any party..

A little backtrack where this pork belly lechon roll was I first discovered by scrolling and searching thru internet to cook something for christmas just trying out different “HANDAAN” but ofcourse it’s budget friendly since the biggest holidays of the year coming in, and this pork delicacy is a mainstay in Filipino’s parties and celebrations, I’ts my budget friendly version of the big lechon for party. The low and slow roasting, but this method turns the liempo into the moistest meat and crispiest crackling you’ll ever have. A must on Noche Buena.

Things you need to remember when cooking this:

Prick the skin all over without piercing the meat to help it crisp up.
Refrigerate the meat overnight uncovered and with skin side up to dry out. This step, again, is to make the skin super crunchy.
Do not overstuff the belly as you want to be able to roll it with a little overlap.
Tie the twine not too tight but just enough to fully secure the roll as the skin will expand as it crisps and puffs up during roasting.
Make sure to use a roasting rack set on a pan so the heat will circulate the pork and allow it to be brown all over.
For super moist meat, give the roast belly a few minutes before cutting to allow the juices to redistribute.
Lemongrass is very fibrous, and it’s used in this recipe primarily to infuse flavor and aroma so you can pull the stalks out when ready to cut.
This oven-roasted pork stays crunchy longer than most lechon recipes I’ve ever tried. Keep it uncovered especially when freshly cooked to prevent the escaping heat from steaming up the skin.

Lechon Pork Belly roasted low and slow in the oven for unbelievably crispy skin and moist meat. It’s an impressive addition to your holiday celebrations and sure to be a hit with the crowd!

Heres the RECIPE:

” BELLYCHON ”

Ingredients
1 (2-4 pounds) whole pork belly without ribs
2 tablespoons coarse salt
½ teaspoon pepper
½ cup vinegar
3 stalks lemongrass
4 shallots, peeled and sliced thinly
1 head garlic, peeled and crushed

Instructions
With a small knife, poke surface of the skin all over without piercing the meat.
Pour the vinegar, massaging onto the belly. Season with salt and pepper.
With a knife, cut the thinner top portion of the lemongrass stalk and the very woody base. Peel off the tougher outer layers to get to the tender part of the stalk. With the back of a knife, pound the stalk a few times.
Place the pork belly skin side down on a flat working surface. On the longer side of the belly, arrange the lemongrass stalks, onions, and garlic horizontally on the lower part of the belly.
Roll pork belly into a tight log, ending with skin side up. Using kitchen twine, tie on three to four places to secure shape.
Refrigerate, uncovered, overnight to chill.
Using paper towels, pat down surfaces of meat to completely dry. Place the belly roll on a roasting pan fitted with a rack.
Bake in a preheated 180 F oven for about 3 ½ hours.
Increase temperature to 320 F and continue to cook for about 1 ½ to 2 hours or until meat is cooked through and browns.
Increase temperature to 430 F and continue to cook for about 30 to 40 minutes or until skin is very crisp.
Remove from oven and let rest for about 10 to 15 minutes before slicing.

Please take note:
Do not overstuff the belly as you want to be able to roll it with a little overlap.
Tie the twine not too tight but just enough to fully secure the roll as the skin will expand as it crisps and puffs up during roasting.
For super moist meat, give the roast belly a few minutes before cutting to allow the juices to redistribute.
Lemongrass is very fibrous, and it’s used in this recipe primarily to infuse flavor and aroma so you can pull the stalks out when ready to cut.

@queenlhove #FOODIEPH Pork Belly #QueenLhove2023 #MommyRicaApproved #PorkBelly #Bellychon #HomemadeBellychon ♬ Sauce – Naïka

VISIT YOU TUBE for the video