How to Make Lechon Belly Cebu Lechon Belly No Oven Lechon Belly
How To Cook Lechon Belly Cebu Style - How To Cook. Rub with salt and pepper. To roll pork belly, first discard marinating liquid.
How to Make Lechon Belly Cebu Lechon Belly No Oven Lechon Belly
Working in batches, fry pork until deeply browned and skin has bubbled and crisped (7 to 10 minutes). Put the pork roulade on the turbo broiler but cover with aluminum foil. You may want to poke holes in the inside of the pork belly to allow marinade to seep into the meat. Cook a further one hour. Marinate pork belly in pineapple, salt and garlic for at least 3 hours or overnight. If there are any patches of moisture left on the skin, pat it dry with a paper towel before doing this step. Remove from oven and rest for at least 10 minutes so the juices will absorb back into the meat. Continue cooking but rotate the. After 2 hours remove the aluminum foil cover. Return pork to the oven and reduce temp to 160c.
The instructions here is wrapping it in aluminum foil and roasting it in the. Continue cooking but rotate the. Rub skin with oil all over including the sides and bottom. Then arrange garlic and leeks on top of the pork. Working in batches, fry pork until deeply browned and skin has bubbled and crisped (7 to 10 minutes). Rub with salt and pepper. This will help the salt stick to the skin and encourage the crackling. You may want to poke holes in the inside of the pork belly to allow marinade to seep into the meat. Cook a further one hour. The trick is to roast the lechon slowly, so all the juices remain inside, the meat becomes tender and thoroughly cooked, and the skin turns crisp. Most recipes suggest cooking lechon over hot coals, although in some regions it is done over an open flame.
