Filipinomeatvia groq
Filipino-Style Lechon
A classic Filipino dish, roasted to perfection in a robata style.
⏱270 min🍽8 servings📊hard
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Ingredients
- ●2.5 kg Pork bellyBone-in or boneless, skin on
- ●1/4 cup VinegarApple cider or white vinegar
- ●2 tbsp Soy sauceDark or light soy sauce
- ●to taste Black pepperFreshly ground
- ●1 cup Lechon mixAvailable at most Filipino markets
- ●2 medium BeetsFor roasting and garnish
- ●1 cup Nice and dense lechon brothFor basting and serving
- ●as needed And a few sprigs of fresh herbsParsley, thyme, or lemongrass
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Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Rub the pork belly with vinegar, soy sauce, and black pepper.
- 3
Stuff the cavity with lechon mix and a few sprigs of fresh herbs.
- 4
Truss the pork belly with kitchen twine.
- 5
Place the pork belly in a roasting pan and roast for 2 hours.
- 6
Baste the pork belly with lechon broth every 30 minutes.
- 7
Increase oven temperature to 425°F (220°C) and roast for an additional 30 minutes.
- 8
Let the pork belly rest for 30 minutes before slicing and serving.
- 9
Roast the beets in the oven for 45-60 minutes, or until tender.
- 10
Peel and slice the roasted beets for garnish.
- 11
Serve the sliced pork belly with roasted beets and a side of steamed rice.