Roasted Pork Belly Lechon Roll is different from the traditional way of preparing lechon, which is to roast over a bed of hot charcoal and continuously rotate until the skin gets brown and crunchy.
Ingredients of Roasted Pork Belly Lechon Roll
- 1 slab pork belly bones removed
- 3 stalks lemongrass leaves
- 3 pieces scallions
- 1 small red onion
- 1 tsp salt
- 2 tsp fresh milk
- 1/4 tsp ground black pepper
- 1 tsp canola oil
How To Make Roasted Pork Belly Lechon Roll
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Put the pork belly on a flat surface with the skin is facing down. Rub the salt and pepper all over the top.
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Rest them for 15 minutes.
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Arrange the lemongrass, scallions, and onion slices on one by one of the belly.
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Roll the side where you had the lemongrass all the way to the opposite side until a spiral shape is formed.
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Secure the rolled pork belly by tying it with a kitchen twine.
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Rub the oil all over the skin.
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Arrange the pork belly in a roasting pan and roast for 2 hours in the ovan.
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After removing them brush with fresh milk.
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Put it back into the oven and roast them until the skin is brown and crispy.
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Remove from the oven. Let it cool down for 15 minutes.
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Slice the Roasted Pork Belly and serve with sauce.
