Lechon Recipe

Lechon is a famous dish from the Philippines, known for its savory and crispy roasted pig. Preparing Lechon is a bit of a process, but the result is a festive and delicious centerpiece for any celebration. Here's a simplified recipe for a smaller scale version, often called "Lechon Belly":

Ingredients:

For the Pork:

1. Pork Belly: 1 whole piece, skin on (about 3-5 pounds).
2. Salt: To taste.
3. Pepper: To taste.

For the Stuffing:

1. Lemongrass: 2 stalks, pounded and chopped.
2. Garlic: 1 head, cloves peeled and crushed.
3. Onions: 2, chopped.
4. Green Onions: 4-5 stalks.
5. Bay Leaves: 4-5.
6. Salt: 1 tablespoon.
7. Pepper: 1 teaspoon.

For Basting:

1. Oil: Preferably vegetable or canola oil.
2. Soy Sauce: Optional, for added color and flavor.

Instructions:

1. Prepare the Pork Belly:

   • Lay the pork belly skin side down on a flat surface. Season the meat side with salt and pepper.
   • Preheat your oven to 355°F (180°C) or prepare a rotisserie set-up if you have one.

2. Stuff the Pork Belly:

   • Mix the lemongrass, garlic, onions, green onions, bay leaves, salt, and pepper together. Stuff this mixture into the pork belly.
   • Roll the pork belly tightly and tie it up with kitchen twine to secure.

3. Score the Skin:

   • With a sharp knife, make shallow diagonal cuts on the skin. This helps the skin to crisp up evenly.

4. Roast the Pork:

   • Place the pork belly in a roasting pan. Roast in the preheated oven. The cooking time will depend on the size of the pork belly, but generally, it takes about 2-3 hours.
   • Baste the pork occasionally with oil (and soy sauce if using). This will help in crisping the skin.

5. Check for Doneness:

   • The pork is done when the skin is very crispy and the meat is tender. An internal temperature should read around 160°F (71°C).

6. Rest and Serve:

   • Let the Lechon rest for about 10-15 minutes before carving.
   • Serve with liver sauce or a vinegar garlic dip.

Tips:

• The key to a good Lechon is the crispiness of the skin. The higher the heat towards the end of cooking, the crispier the skin will be.
• Be careful not to overcook the pork; it should be moist inside.
• Adjust the stuffing ingredients according to your preference.

Enjoy your homemade Lechon Belly, a taste of Filipino celebration!