No-Oven Lechon Pork Belly by Anne Foodie
by
ANNE
- Sunday, December 17, 2017
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| No-Oven Lechon Pork Belly by Anne Foodie |
Many people don’t have their own oven at home so I hope this will be helpful to some of us. I used salt to roast my pork belly. Some people don’t want to waste salt so you can use sand as an alternative to salt. This is more practical than salt and the result is still the same, so don’t worry about the taste after roasting it.
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| No-Oven Lechon Pork Belly by Anne Foodie |
It is the most delicious and crispy even without sauce, but sauce can make this a little bit tastier, you may forget who you are once you tasted it. No! I’m just kidding, it is just delicious.
Some have their own method of making it crispy, I heard that you need a some sort of coconut juice, soda like coke/sprite (not sure, obviously it is to add some sweetness) then brush it in the skin before roasting it and it will become crispy after.
In my video, I didn’t brush anything on the skin except for soy sauce, which can give the skin appetizing color.
Here’s my recipe of Lechon Pork Belly without an oven.
What you'll be needing:
for brining:
- 2 cups water
- 3 garlics
- 1/2 tbsp. salt
- 1 tsp. ground black pepper
- 2 pcs. of lemongrass
- 1/2 kg. pork belly
for the filling:
- 1 whole onion
- 1 stalk of lemongrass
Here’s how to do it:
Step 1 & 2: Getting the juices by pounding garlic and lemongrass using a pestle and mortar, after that add water to it.
Step 3 & 5: Pour it into the bowl and brine it for 6 hours.
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| Step by step: Making the brine water. |
Step 6 & 7: Sprinkle 1 teaspoon of salt and ground black pepper then, rub into the pork skin.
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| Step by step: brining the pork |
Step 8 & 9: Put lemongrass in the middle of pork, then roll, secure the ends and transfer rolled pork to a baking pan.
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| Step by step: Lechon Pork Belly |
Step 10 & 11: Pour salt into the pot, evenly spread then transfer rolled pork to pot and brush a soy sauce into the skin.
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| Lechon Pork Belly |
Step 12 & 13: Roast for 30-45 minutes.
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| Lechon Pork Belly - Anne Foodie (Mangan Tayun) |
Note:
The secret way to make your meat tender and not chewy is brining the meat.
Let me know if you have question or suggestion. I'll try to reply back as much as I can.
