Pork Lechon Belly

AuthorDawna
RatingDifficultyBeginner

Yields1 Serving
Prep Time15 minsCook Time3 hrsTotal Time3 hrs 15 mins

 1.50 kg pork belly
 100 ml white vinegar
 2 lemongrass
 1 large onion
 5 cloves of garlic
 4 shallots
 30 ml coca cola light or zeroor almond milk
 salt
 pepper
 kitchen twine

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1

Preheat the oven to 170 ° C.

2

Place the meat in an oven tray, skin side up. Pierce the entire surface of the skin using a knife without piercing the meat.

3

Massage the meat on both sides with the vinegar then season generously each side with salt and pepper.

4

Prepare the lemongrass by removing the outer leaves and cutting the upper part of the leaves and the woody (wooden) part of the root.
Crush the lemongrass sprigs, garlic cloves and slice the onions and shallots lengthwise.

5

Place the skinned pork belly on a flat surface.
Depending on the size of your breast, place on the edge of the most suitable side (a fairly large length of meat is necessary in order to be able to roll the breast properly) the lemongrass, onions, garlic cloves and the shallots.

6

Roll the breast so as to obtain a tight roll, making sure that the skin covers the entire roll (no meat pointing outwards) then tie the roll to hold the whole meat.

7

(If possible, place in the fridge overnight, without covering it.)

8

Using paper towels, dry the skin and place the roll in an ovenproof dish.

9

Cook for 3 hours [/ cooked-timer] at 170 ° C. The skin should start to brown.

10

After having checked that the meat was sufficiently cooked inside, brush the skin with milk or Coca-Cola light / zero then place in the oven in grill mode at 220 ° C for 20 Minutes [/ cooked-timer] or until the skin becomes golden and crispy.

11

After cooking, remove from the oven and let stand for 15 minutes before cutting the roll.

CategoryCuisine

Ingredients

 1.50 kg pork belly
 100 ml white vinegar
 2 lemongrass
 1 large onion
 5 cloves of garlic
 4 shallots
 30 ml coca cola light or zeroor almond milk
 salt
 pepper
 kitchen twine

Directions

1

Preheat the oven to 170 ° C.

2

Place the meat in an oven tray, skin side up. Pierce the entire surface of the skin using a knife without piercing the meat.

3

Massage the meat on both sides with the vinegar then season generously each side with salt and pepper.

4

Prepare the lemongrass by removing the outer leaves and cutting the upper part of the leaves and the woody (wooden) part of the root.
Crush the lemongrass sprigs, garlic cloves and slice the onions and shallots lengthwise.

5

Place the skinned pork belly on a flat surface.
Depending on the size of your breast, place on the edge of the most suitable side (a fairly large length of meat is necessary in order to be able to roll the breast properly) the lemongrass, onions, garlic cloves and the shallots.

6

Roll the breast so as to obtain a tight roll, making sure that the skin covers the entire roll (no meat pointing outwards) then tie the roll to hold the whole meat.

7

(If possible, place in the fridge overnight, without covering it.)

8

Using paper towels, dry the skin and place the roll in an ovenproof dish.

9

Cook for 3 hours [/ cooked-timer] at 170 ° C. The skin should start to brown.

10

After having checked that the meat was sufficiently cooked inside, brush the skin with milk or Coca-Cola light / zero then place in the oven in grill mode at 220 ° C for 20 Minutes [/ cooked-timer] or until the skin becomes golden and crispy.

11

After cooking, remove from the oven and let stand for 15 minutes before cutting the roll.

Pork Lechon Belly

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