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Ingredients
- Serves 8 people
lechon belly:
1 kg slab skin on (boneless pork belly)
10 to 30 g salt
ground black pepper
few stalks of lemongrass (ginger can be used as a substitute)
100 g spring onions
100 g crushed garlic
liver sauce:
1 kg pork liver (cubed, chicken liver can be used as a substitute)
300 g onions (diced)
100 g garlic (crushed)
water as needed
cornstarch as needed
sugar as needed
salt as needed
crushed black pepper as needed
soy sauce (for color) as needed
sinamak (spiced vinegar):
white vinegar as needed
peeled garlic cloves as needed
fresh/dried chilies as needed
salt as needed
black pepper as needed
sugar as needed
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Recipe Courtesy of
Ninong Ry
Ninong Ry
Boneless Lechon Belly
Lechon is a traditional celebratory dish, and it’s the perfect choice for Noche Buena - a Christmas eve dinner, enjoyed by families in the Philippines. It's common to roast the whole pig but for this recipe, I’ve only used the belly so that it’s easier to make at home. With just six ingredients, you can make a deliciously fatty dish that’s satisfyingly crisp on the outside and juicy on the inside. Serve up this Filipino delicacy with two different dipping sauces to cater to every palate - a sweet yet savory liver sauce and some punchy Sinamak (spiced vinegar). This wholesome combination of flavors makes for an excellent dish to share with your loved ones this festive holiday season.
- Medium
- 10 min
- 120 min
- 15 min
- 3 steps
- 22 Ingredients
- Medium
- 3 steps
- 22 Ingredients
- 10 min
- 120 min
- 15 min
Instructions
-
Prepare the boneless lechon belly
- Roll your pork belly. Make sure that the skin does not overlap. If it does, trim it.
- Season the meat side with salt and pepper.
- Cut off the leaves of the lemon grass and bruise it using the back of a knife or any blunt object.
- Place the lemon grass, garlic, and spring onions on meat side of the pork belly and roll it. It's ok if some of the filling falls out. You can stuff it later after trussing.
- Using a butcher's twine, truss the pork belly as shown in the video or in any way that is comfortable for you. It doesn't need to be pretty. It just needs to work. Afterall, you are going to remove that before serving.
- In a preheated 180ºc oven, place your belly and cook it for anywhere between 60-90 mins. This step is done to cook the meat through.
- When the meat is cooked, increase the temperature to 220ºc while keeping an eye on it. You may have to turn the belly a few times to get it evenly cooked. This step is done to crisp up the skin.
-
Make the liver sauce
- Saute the liver, onions, and garlic together until most of the water has evaporated.
- Add water and using an immersion blender, puree the mixture until somewhat fine. A few chunks will be good for the texture.
- Color the mixture with soy sauce.
- Add salt, sugar, and black pepper.
- Thicken the mixture with cornstarch slurry.
- Adjust if needed.
-
Make additional dipping sauce: Sinamak (spiced vinegar)
Add everything in a blender and blend until somewhat smooth.
Adjust seasoning if needed.
Plate and Serve!
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Ingredients
- Serves 8 people
-
lechon belly:
1 kg slab skin on (boneless pork belly)
-
10 to 30 g salt
-
ground black pepper
-
few stalks of lemongrass (ginger can be used as a substitute)
-
100 g spring onions
-
100 g crushed garlic
-
liver sauce:
1 kg pork liver (cubed, chicken liver can be used as a substitute)
-
300 g onions (diced)
-
100 g garlic (crushed)
-
water as needed
-
cornstarch as needed
-
sugar as needed
-
salt as needed
-
crushed black pepper as needed
-
soy sauce (for color) as needed
-
sinamak (spiced vinegar):
white vinegar as needed
-
peeled garlic cloves as needed
-
fresh/dried chilies as needed
-
salt as needed
-
black pepper as needed
-
sugar as needed
Nutrition
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