Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, lechon pork belly. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Cebuchon is the combination of "Cebu" and "lechon". It's a boneless, pork-belly roll version of traditional Filipino lechon and its name is directly named after Cebu-a region well-known for its style of lechon that's stuffed with herbs like lemongrass, scallions, and basil. Lechon, or roasted suckling pig, originated from Spain and eventually made its way around the world due to. A whole pork belly stuffed with Filipino aromatics and flavors, and slow roasted to perfection with crisp golden skin on the outside and tender melt-in-your-mouth meat inside.
Lechon pork belly is one of the most popular of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Lechon pork belly is something that I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook lechon pork belly using 14 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Lechon pork belly:
- Make ready 2 kg pork belly
- Take 4 tbsp. rock salt
- Get !0 pcs garlic cloves
- Get 2 tbsp. crack black pepper
- Take 1 pcs KATYA a plain woven cotton fabric, or muslin cloth, cheese cloth to wrapped around the meat, to protect the skin or the outer layer of the meat., while its in a simmering stock
- Prepare 4 tbsp. soy sauce
- Get 4 pcs star anise
- Take 3 pcs dried bay leaf
- Take 2 tbsp. whole black peppercorn
- Prepare 1 pc whole large white onion
- Make ready 1 1/2 lit. of water
- Prepare 1/2 lit. cooking oil
- Prepare 2 pcs lemon grass (use the root part)
- Make ready 1 twine to trust the belly from cooking
Slice the Roasted Pork Belly and serve with homemade lechon sauce. A lechon pork belly recipe for all you home cooks out there! This homemade lechon is slow-cooked until succulently tender. The skin is roasted until crispy, crackling, and bubbly.
Steps to make Lechon pork belly:
- Season the meat with 2 tbsp. salt and 2 tbsp. cracked pepper. insert pcs of garlic cloves inside the meat. drizzled it with soy sauce, place the lemon grass in the middle of the meat, start to rolled it round, and trust it tightly with a twine.
1. Wrapped the rolled meat, with a cloth, and set aside. - In a big pot or a casserole, enough to submerge the whole meat in a stock. On a medium heat, roast the bay leaf, whole black peppercorn, and star anise together until the scents arise, filled the water, pour 2 tbsp. salt, soy sauce, add the cut onions, submerge the wrapped meat and simmer it for in about 45 minutes with a close lid. Set the heat to a medium and continue simmering it for about 20 minutes.
- Off the simmering, take out the meat from the pot, remove the cloth, set it aside into the roasting metal sheets with a wire rack, rest for a bit
- Pre heat the oven to 176F for 10 minutes. Once down, set the timer for 35 minutes using the same degree of the oven and place the meat inside the oven. take it off from the oven. Heat up cooking oil till it is very Hot.
- Slowly pour the very hot oil into the skin of pork belly
This homemade lechon is slow-cooked until succulently tender. The skin is roasted until crispy, crackling, and bubbly. This is a beginner-friendly recipe with lots of tips and step-by-step photos and a video on how to make the best homemade lechon. Celebrate with Moist and Juicy Lechon Pork Belly. Lechon Pork Belly is a dish widely known all around Cebu.
So that’s going to wrap it up for this exceptional food lechon pork belly recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!