PORK BELLY LECHON NEAR ME RECIPES

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LECHON PORK BELLY - LUTONG BAHAY RECIPE



Lechon Pork Belly - Lutong Bahay Recipe image

A whole pork belly stuffed with Filipino aromatics and flavors, and slow roasted to perfection with crisp golden skin on the outside and tender melt-in-your-mouth meat inside. The crispiness of its skin is one of the best features of lechon pork belly but the flavor and aroma are distinctive.

Provided by Lutong Bahay Recipe

LECHON LIEMPO FILIPINO ROTISSERIE PORK BELLY RECIPE :: THE ...



Lechon Liempo Filipino Rotisserie Pork Belly Recipe :: The ... image

Luscious pork belly meat and fat paired with a crackling and salt skin make this Filipino rotisserie pork a reason to live life for.

Provided by Joshua Bousel

Total Time 3 hours 30 minutes

Prep Time 30 minutes

Cook Time 3 hours

Yield 10-12 servings

Number Of Ingredients 7

4 tablespoons olive oil
2 tablespoons minced garlic
2 tablespoons Kosher salt
1 tablespoon white vinegar
2 teaspoons freshly ground black pepper
1 (5-lb) piece of pork belly, skin on
1 disposable foil pan

Steps:

  • In a small bowl, whisk together oil, garlic, salt, vinegar, and black pepper.
  • Lay pork belly on a cutting board skin-side down. Score flesh diagonally about every 2-inches. Repeat in opposite direction, creating a diamond pattern. Spread garlic mixture evenly all over flesh
  • Roll pork into a cylinder and tie tightly with butcher twine about every inch.
  • Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on either side of the charcoal grate and place a foil pan between the two piles of coals. Cover grill and allow to preheat for 5 minutes. Run spit of the rotisserie through middle of pork and secure ends with rotisserie forks. Place on the rotisserie, cover, and cook at medium heat until skin has darkened and crisped and pork registers 160 degrees when an instant read thermometer is inserted into the thickest part of the meat, about 3 hours, replenishing coals to maintain temperature as needed. Remove from grill and let rest for 10 minutes. Remove spit, slice, and serve.

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