Filipino Lechon Belly Roll with Lemongrass

What you need

• 2 kg (4 1/2 lb) boneless skin-on pork belly, one even slab
• 1 tbsp salt, plus extra for the skin
• 1 tsp black pepper, freshly ground
• 6 cloves garlic, crushed
• 1 red onion, sliced
• 4 stalks lemongrass, bruised with a knife handle
• 1 bunch scallions, left whole
• 4 dried bay leaves
• 2 tbsp vegetable oil
• 120 ml (1/2 cup) cane or white vinegar, for the dipping sauce
• 1 red bird's eye chili, chopped, for the dipping sauce

Method

Restated from the original video

1. 1

   Pat the pork belly dry and lay it skin side down on a board.

2. 2

   Score the meat side in a criss-cross pattern 2 cm (3/4 in) deep, without cutting through to the skin.

3. 3

   Rub the salt and pepper into the meat side.

4. 4

   Scatter the garlic and onion over the meat, then lay the lemongrass, scallions and bay leaves lengthwise along the middle.

5. 5

   Roll the belly up tightly from one long side so the skin wraps the outside, and tie it with kitchen string every 3-4 cm.

6. 6

   Pat the skin dry, rub it with a little salt and set the roll on a rack over a tray.

7. 7

   Refrigerate uncovered for at least 4 hours, ideally overnight, so the skin dries out.

8. 8

   Heat the oven to 175 °C (350 °F). Wipe the skin dry again.

9. 9

   Roast the roll on the rack over a drip tray for 2 hours, turning it once halfway.

10. 10

    Brush the skin all over with the oil and roast until the skin is deep brown, blistered and hard when tapped, 30-45 min more. The centre should read at least 63 °C (145 °F) and will usually be well above.

11. 11

    For extra crackling, grill under high heat for 2-3 min, watching closely.

12. 12

    Let the roll rest for 15 min while you stir the vinegar with the chili and a pinch of salt.

13. 13

    Remove the string, slice the lechon into thick rounds and serve with the chili vinegar.

Imported from noseychef.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.