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Lechon Belly Recipe - Usapang Foodtrip

Lechon Belly (BellyChon) Recipe by Pareng Butoy

Bellychon for me is the Pinoy version of the Porcetta, it is also the modern version of the traditional lechon where instead of a whole pig is roasted only its belly is used on this dish, with this method its now easy to make your own lechon at home all you need is an oven and patience
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Course: Main Course, Pork
Cuisine: Filipino
Ingredients Method

Ingredients
  

  • 6 Lbs WHOLE BONELESS PORK BELLY
  • 1 Large Bunch Lemongrass Pounded
  • 1 Large Bunch Scallion
Rub ingredients
  • 1  tbsp Salt
  • 1 1/2 tbsp Garlic Powder
  • 1 tsp Ground Black Pepper
  • Toyo (soy sauce)
Steaming ingredients
  • 1 Medium Red Onion Wedge
  • 1 pint Water

Method
 

  1. Combine rub ingredients in a bowl. Mix well. Rub all over the pork belly.
  2. Arrange scallions and pounded lemongrass in the middle of the slab. Roll. Use a kitchen twine to secure the rolled pork belly. Set aside.
  3. Preheat oven to 400FAdd wedged onion into the roaster. Pour 1 pint water.
  4. Arrange rolled pork belly over the roasting pan.
  5. Bake for 2 hours. Increase the heat to 475F. Roast for 1 1/2 hours.
  6. Remove from the oven. Let the meat cool down.
  7. Slice into serving pieces.
  8. Serve. Share. Enjoy!
  9. Hinay-hinay lang sa pagkain :)