Lechon Porchetta

  • 165 mins
  • 12 ingredients
  • Servings 4-6
  • Prep 15 min
  • Cook 150 min
  • Course
  • Cuisine
  • Skill Level

Ingredients

  • 3-4 lb whole pork belly, skin intact
  • 6 cloves garlic, minced
  • 1/2 medium red onion, minced
  • 1 stalk lemon grass, halved
  • 3 scallions
  • 1 1/2 tbs kosher salt
  • 1 tsp black pepper
  • 2 tsp vinegar
  • 1 tbs soy sauce
  • 1 tbs coconut oil
  • 1-1 banana leaves, for roasting pan
  • 1 cup water or chicken stock
  • Remove pork belly from refrigerator 2 hours before cooking. Pat dry with paper towel.
  • In a food processor, combine garlic, red onion, and vinegar until a smooth paste has formed.
  • Preheat oven to 400 degrees, then season the meat side of the pork belly with salt, black pepper and paste.
  • Place the lemon grass stalk and scallions in the center of the pork belly.
  • Roll the pork with the skin side ¬†on top and use kitchen string to tie the roll at 2 inch intervals, then rub the skin with soy sauce.
  • Line a roasting pan with banana leaves and pour 1 cup of water or stock over the leaves.
  • Place the pork roll in the pan, cover loosely with foil and roast for 1 1/2 hours.
  • Remove foil and brush the skin with coconut oil, place back in the oven and cook for about 1 to 1 1/2 hours or until the skin is very crispy.
  • Remove from oven and let rest for 10-15 minutes before slicing.

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