Crispier and more delicious Lechon Belly made easy by Wandering Kusina. Lechon Belly is Roasted Pork Belly in English. It was derived from a portion of the whole roasted pork which is commonly prepared during big events in the Philippines
and recreated for easier consumption for small groups as Boneless Lechon.
It is popular here in the UAE, especially with Filipinos as we can scarcely find a whole pig to roast. If you do, you may find a whole young pig only during the
Christmas-New Year season; hence, we opt for the pork belly part to be recreated as lechon.
Wandering Kusina will help you with the simple ingredients and the steps on how to make it. Just make sure you have an oven to victoriously achieve the same way we achieved it here on this video.
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Here are the ingredients (based on this video):
2.5 kgs. of Pork Belly
2 tbsp. of Salt
3 tbsp. of Garlic Powder
1 tbsp. of ground Pepper Corn
2 tbsp. of Soy Sauce
2 bulbs of Fresh Galic - Finely chopped
4 sticks of Lemon Grass - Smashed
3 stems of fresh Rosemary (you may opt for the ground Rosemary)
5-6 stems of Spring Onions
Brush mixture:
Soy Sauce and Cooking Oil
Required materials:
* Cooking Twine
* Aluminum Foil (big size)
* Food brush (you may use a new, unused and properly washed paint brush)
For the steps watch the video vividly.
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Special thanks to Neil Soleta.
Special thanks to Aries Vosotros for the intro music.
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