How To Cook Lechon Belly Cebu Style - How To Cook. Then arrange garlic and leeks on top of the pork. My husband and i decided to cook our own cebu lechon belly for new year 2017.
Airfry Lechon Belly (Cebu Style)
Cooking lechon belly is easier than cooking the whole lechon and some people say that it is more tasty than the whole roasted pig because the flavor is absorbed by the meat by marinating and stuffing it with aromatics and spices. I put aluminum to cover the meat temporarily for the first 2 hours of cooking to shield the hot air from the oven fan otherwise the outer part of the pork will be cooked quickly yet the inner part is still half cooked. Working in batches, fry pork until deeply browned and skin has bubbled and crisped (7 to 10 minutes). Return pork to the oven and reduce temp to 160c. Depending on the size of the pig, roasting can take from 5 to up to 8 hours and is done by constantly rotating the skewer. Fill a wok or dutch oven with at least 4 inches of oil and heat to 375°f over high heat. You may want to poke holes in the inside of the pork belly to allow marinade to seep into the meat. Bake pork belly on high for 30 minutes. The trick is to roast the lechon slowly, so all the juices remain inside, the meat becomes tender and thoroughly cooked, and the skin turns crisp. Preheat oven to 200c for at least 10 minutes.
To roll pork belly, first discard marinating liquid. The trick is to roast the lechon slowly, so all the juices remain inside, the meat becomes tender and thoroughly cooked, and the skin turns crisp. Marinate pork belly in pineapple, salt and garlic for at least 3 hours or overnight. Most recipes suggest cooking lechon over hot coals, although in some regions it is done over an open flame. I put aluminum to cover the meat temporarily for the first 2 hours of cooking to shield the hot air from the oven fan otherwise the outer part of the pork will be cooked quickly yet the inner part is still half cooked. Secret to crispy, crunchy, crackling pork skin! You may want to poke holes in the inside of the pork belly to allow marinade to seep into the meat. If there are any patches of moisture left on the skin, pat it dry with a paper towel before doing this step. To roll pork belly, first discard marinating liquid. Fill a wok or dutch oven with at least 4 inches of oil and heat to 375°f over high heat. This will help the salt stick to the skin and encourage the crackling.
