Lechon belly

PT3H

First published in 2022
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Ingredients

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To serve

  • Mang Tomas to taste

Lechon Sawasan

  • 125ml of cane vinegar
  • 30ml of soy sauce
  • 12g of brown sugar
  • 1 red onion, finely diced
  • 1 garlic clove, finely chopped
1

Preheat the oven to 160C fan/Gas 4

2

Make the lechon sawasan by combining all the ingredients in a bowl and whisking until the sugar is dissolved. Refrigerate until the pork is ready 

3

Prepare the pork belly by placing it on a flat surface with the skin facing down. Score the meat with a sharp knife, then season liberally and evenly with salt and black pepper

4

Rub the scored flesh with the crushed garlic, finely chopped ginger, soy sauce and 1 tablespoon of the vinegar. This is easiest using your hands

5

Place the spring onions, lemongrass and chillies in the middle of the belly, horizontally

6

Roll the belly up and tie using butcher's string. Both ends of the belly should meet and not overlap

7

Place the rolled belly on a rack inside a roasting tray. Rub the skin with the remaining tablespoon of vinegar and season liberally with salt

  • 1 tbsp of cane vinegar
  • salt to season
8

Place in the oven and cook until golden brown, roughly 3 to 3.5 hours

9

Remove from the oven and rest for around 10 mins, to allow the skin to become crisp

10

Transfer to a chopping board and remove the string before slicing and serving with the Mang Tomas and lechon sawasan dipping sauces 

First published in 2022
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