Lechon Belly Recipe: Your Ultimate Filipino Roast Masterpiece!

BRINE SOLUTION

1. In a large pot, pour water. Add all the brine ingredients needed, then stir. Turn on the heat and bring the water to a boil for 8–10 minutes.

2. After boiling the brine, remove it from the heat and set it aside at room temperature to cool. Then add the vinegar and stir.

3. Remove the pot from the stove and let it cool to room temperature.

4. Once it’s cooled, add the vinegar and mix.

5. While waiting for the brine solution to cool down, prepare the pork belly.

6. Wash and clean the pork meat. Place the pork belly on a flat working surface, skin side down.

7. Using a sharp knife, score the meat across the pork belly sideways on both sides with a depth of.5 inches, leaving 1 inch between each line.

8. In a large container, pour the brine solution. Put the pork belly in and submerge it. Then cover it with plastic wrap or a lid. Let it sit in the fridge for at least 5 hours or overnight.

STUFFING

1. After brining it for several hours, transfer the pork belly into the flat working surface and patting it dry with paper towels.

2. Season with calamansi juice, soy sauce, salt and pepper. Then rub it on the meat.

3. Layer the stuffing ingredients like garlic, onion, lemongrass, green onion, bay leaves, and red bell pepper (optional).

4. Add your rotisserie rack pole in between. Try to make this as even as possible.

5. Roll the pork belly on both ends and roll it tightly. The ends of the pork should be touching or close to the handle when fully rolled.

6. Then, tightly wrap each strand of twine around itself. Repeat with all the strands until you land on a roll. In a rolled belly, make sure the butcher's knot is tightly tied, and then add the rotisserie clamps on both sides to secure your pork belly.

GRILLING

1. Grill at 180 °F for 3 to 4 hours. Regularly check the meat and grill temperature, and baste with milk every 30 minutes to make sure things are staying on track.

   Note: It’s best to grill at low temperature, slow cook but surely the taste in more satisfying.

2. After grilling, allow it to cool for 10 minutes before removing it from the rotisserie rod.

3. All done, our lechon belly is ready to be served.

4. Happy cooking, sharing, and enjoy eating.

5. This method of cooking is slightly similar to Cebu's famous lechon belly.