How to cook Lechon de Carajay:

• Clean and prepare the meat.
• Rub salt all over the meat and let it marinade for at least 2 hours.
• In a wok with water, add garlic, onions, black pepper.
• Add the pork belly and simmer for at least one hour and cover.
• Check the meat from time to time and prick the skin with a fork.
• Continue to cook until the meat is done but still firm.
• Remove from the wok and set aside, put it on a strainer to drain the water. Let it cool.
• Prepare wood chips for smoking by chopping it to small bits.
• Use natural dried wood and don't use scrap wood because it might contain chemicals like insecticides.
• Prepare an empty wok and line the bottom with aluminum foil.
• Light up some of the wood chips, you can put it over the stove to set it on fire.
• Place the lighted wood chips inside the wok and place the wok over the lighted stove.
• Put a grill over the wood chips and make sure it has a space about 2 to 3 inches from the bottom of the wok and the meat won't touch the wood chips.
• Place the meat on top of the grill and cover the wok.
• Smoke for at least one hour. When the meat is already golden brown, it is ready to roast.
• Preheat the oven to 200 degrees Celsius.
• Put the roast in the over and lower down the temperature to 180 degrees Celcius.
• Roast for at least one hour or until the skin becomes crispy.
• Serve hot together with your favorite lechon sauce.