Oven Baked Lechon Belly
A simple oven-baked lechon belly cooked low and slow until tender and flavorful. Seasoned with garlic, herbs, and aromatics, then brushed with soy sauce for a rich color and savory finish.
Servings: 6
Ingredients
- Pork Belly
- Salt
- Minced Garlic
- Ground Black Pepper
- Garlic Powder
- Onion Powder
- Whole Bayleaf
- Bunch of Green Onions
- Lemongrass ( bottom part, pounded to release aroma)
- Fresh Thyme
- Fresh Rosemary
- Soy Sauce ( for brushing the skin)
Instructions
- Prepare the Pork Belly. Pat the pork belly dry really well using paper towel. This step is important so the seasoning sticks properly.
- Season Generously. Sprinkle salt all over the pork belly - meat side. Season with minced garlic, ground black pepper, garlic powder and onion powder.
- Add the aromatics. Lay fresh bay leaves, green onions, pounded lemongrass, thyme and rosemary evenly over the meat side. These will slowly infuse the meat as it cooks.
- Truss the belly. Roll the pork tightly, then truss it with butcher's twine. Make sure it's not too tight and not too loose, just enough to hold its shape while allowing heat to circulate.
- Bake low and slow. Place the trussed pork belly on a rack or roasting pan. Bake in a preheated oven at 350°F for 6 hours.
- Brush for color. While baking, brush the pork belly with soy sauce about 3 times throughout the the 6-hour cooking time to help develop color on the skin and adds extra depth of flavor.
- Rest and serve. Once done, remove from the over and let it rest before slicing. Cut into thick pieces and serve with your favorite dipping sauce.