Lechon Porchetta
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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