Another technique on cooking this pork belly is brining the meat. The reason is the foil will prevent burning the skin while still raw inside. Hi Jayri, since you already cut the slab in 2, then each slab is 4. Serve while hot with lechon sauce on the side, if desired.
Hi Maila, pork belly slab is more practical in cooking this dish because it is hard to put the fillings on pork shoulder and roll it like a jelly roll.
You can also boil the pork belly on its marinade before roasting to shorten its cooking time.Boneless Lechon
This recipe requires 370 deg farenheit. Although brine is only composed of water and salt, which is enough to make the meat more savory and moist, adding herbs and spices to the brine will make it even more savory and delicious! Place the pork belly in a flat surface and place in the center the stuffings: Used this recipe for our noche buena.
Thanks for your comment!
Some make the mistake of using fine salt — dapat rock salt… I will try your method here in Houston Texas…only this is a lotof the pork bellies here are not so fat—eh gusto ko mataba under the skin para really crispy…Thanks for sharing this. Follow yummyph.
Hi Karina, yes you need to lessen the cooking time. Hi Manny! Print Recipe Meat.
So I think you can use it and might turn out better because the traditional lechon belly is cooked in a charcoal spit rotisserie. Is it okay to roast it in a pit?
Cooking Time. Hi I stepped into this and the belly looks belly belly nam nam!!! Put the pork belly slab and submerge in the flavored brine and place in a refrigerator. Let it soak overnight for best result.