Boneless Lechon Belly (Stuffed Roasted Pork Belly)

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This lechon belly is an oven roasted pork belly rolled and stuffed with herbs and spices. Unlike the tradition cooking of lechon using a bed of charcoal, roasting it in an oven would make the cooking easier and simpler. But, if you want it to taste like the original boneless lechon cebu, I would prefer roasting is on a rotating charcoal spit rotisserie if you have one. Another technique on cooking this pork belly is brining the meat. Brine is a salt solution that is use to brine meat by skilled chef to enhance the flavor and moisture of the meat. Although brine is only composed of water and salt, which is enough to make the meat more savory and moist, adding herbs and spices to the brine will make it even more savory and delicious! Try it I’m sure you will love it.

To cook boneless lechon Belly; wash and clean the pork belly slab in running water. Drain. In a medium size pot, prepare the brine by combining the water, lemon grass, leeks, bay leaves, pepper corns, garlic, sugar and salt. Bring to a boil and simmer for about 5 minutes to release the aroma and flavor of the herbs and spices. Turn off heat and let it cool. Put the pork belly slab and submerge in the flavored brine and place in a refrigerator. Let it soak overnight for best result. After brining, wash the pork belly in running water and pat dry. Place the pork belly in a flat surface and place in the center the stuffings: lemon grass, leeks, garlic and onion. To see the complete recipe with lists of ingredients in exact measurements, continue reading.

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4.9 from 18 reviews
How to Cook Boneless Lechon Belly
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Pork Recipe
Cuisine: Filipino
Serves: 6 servings
Ingredients
  • 2 kilos whole pork belly slab, remove the bones if any
For the marinade-brine:
  • 1 stalk of lemon grass, chopped
  • 1 stalk leeks, chopped
  • 2 pieces of laurel (bay leaves)
  • 1 Tbsp. ground black peppercorn
  • 5 cloves garlic, crushed
  • ¼ cup sugar
  • ½ cup rock salt
  • 5 cups of water
For the stuffings:
  • 1 stalk of lemon grass
  • 1 stalk on leeks
  • 1 pc onion, chopped
  • 2 cloves garlic, crushed
For the milk wash:
  • 3 Tbsp. evaporated milk
  • 1 Tbsp. water
Instructions
How to Cook Boneless Lechon Belly:
  1. Wash and clean the pork belly slab in running water. Drain.
  2. In a medium size pot, prepare the brine by combining the water, lemon grass, leeks, bay leaves, pepper corns, garlic, sugar and salt.
  3. Bring to a boil and simmer for about 5 minutes to release the aroma and flavor of the herbs and spices. Turn off heat and let it cool.
  4. Put the pork belly slab and submerge in the flavored brine and place in a refrigerator. Let it soak overnight for best result.
  5. After brining, wash the pork belly in running water and pat dry.
  6. Place the pork belly in a flat surface and place in the center the stuffings: lemon grass, leeks, garlic and onion.
  7. Roll the pork belly like a jelly roll and tie it with twine until it is secured and will not open up and spill the stuffing.
  8. Place the pork belly in a roasting pan with a rack and brush it with milk/water mixture. Cover with aluminum foil.
  9. Place in a preheated oven 375°F and roast for 2 hours. Then after 2 hours, remove the foil, brush again with milk/water mixture and continue roasting for another hour until the skin is crispy. Serve hot.

 

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Boneless Lechon Belly