HOW TO COOK BONELESS LECHON BELLY

Prep time 3 hours

12 hours Total time

Cook time 15 hours

Ingredients • ½ cup rock salt

• 2 kilos whole pork belly slab, remove the bones • 5 cups of water
if any
For the stuffings:
For the marinade-brine:
• 1 stalk of lemon grass
• 1 stalk of lemon grass, chopped
• 1 stalk on leeks
• 1 stalk leeks, chopped
• 1 pc onion, chopped
• 2 pieces of laurel (bay leaves)
• 2 cloves garlic, crushed
• 1 Tbsp. ground black peppercorn
For the milk wash:
• 5 cloves garlic, crushed
• 3 Tbsp. evaporated milk
• ¼ cup sugar
• 1 Tbsp. water

Instructions

How to Cook Boneless Lechon Belly:

1. Wash and clean the pork belly slab in running water. Drain.

2. In a medium size pot, prepare the brine by combining the water, lemon grass, leeks, bay leaves, pepper corns,
garlic, sugar and salt.

3. Bring to a boil and simmer for about 5 minutes to release the aroma and flavor of the herbs and spices. Turn off
heat and let it cool.

4. Put the pork belly slab and submerge in the flavored brine and place in a refrigerator. Let it soak overnight for
best result.

5. After brining, wash the pork belly in running water and pat dry.

6. Place the pork belly in a flat surface and place in the center the stuffings: lemon grass, leeks, garlic and onion.

7. Roll the pork belly like a jelly roll and tie it with twine until it is secured and will not open up and spill the
stuffing.

8. Place the pork belly in a roasting pan with a rack and brush it with milk/water mixture. Cover with aluminum foil.

9. Place in a preheated oven 375°F and roast for 2 hours. Then after 2 hours, remove the foil, brush again with
milk/water mixture and continue roasting for another hour until the skin is crispy. Serve hot.

Serving size: 150 grams Calories: 564