BIGGEST PORK LECHON BELLY ROLL
This Pork Lechon Belly Roll is the biggest I've made so far. The Belly is rolled into log and filled with lots of green onions, onions and garlic. Drench with salt and pepper, just like that, you got your ultimate Filipino comfort food.
- 10 lbs or lesser pork belly with good lean meat and fat ribbon
- 1 head onion chopped
- 1 head garlic
- 5 - 6 stems green onion
- 1 tablespoon pepper
- 1 tablespoon salt
Put pork belly on a flat surface and dry both sides and creases using a paper towel.
Rub both sides with salt and pepper and put it in the fridge to dry. The secret to get a crispy pork belly is to dry the meat. I even dry the meat in the fridge overnight.
After drying the meat overnight, pat dry again the meat and arrange the herbs.
Roll the pork belly and tie it with crafting thread to seal the spices. Put in a pan and brush with vinegar.
Pre heat oven at 350 F and move oven to the middle.
When ready, bake the pork belly for 4 hours.
After 4 hours, and when the pork belly is ready transfer the rack in the lowest level and broil for 25 minutes.
KEEP AN eye of it, because it surely burn if you don't.
Watch the meat when broiling.
You can use spices on how you liked it. You can do less or more.