Lechon Belly Roll Recipe (ala Lechon Cebu)
This is how I make my oven-baked crispy lechon.
Details: https://panlasangpinoy.com/lechon-belly-roll/

Ingredients:
5 lbs. pork belly whole slab
6 tablespoons Knorr SavorRich Pork Seasoning
1/2 cup soy sauce
1 piece onion
3 heads garlic
2 bunches scallions
3 stalks lemongrass
1/2 cup cooking oil
Spicy Vinegar Dip:
1 cup white vinegar
2 tablespoons soy sauce
1 piece red onion chopped
6 cloves garlic crushed and chopped
½ teaspoon white sugar
1 tablespoon whole peppercorn
6 pieces Thai chili chopped


Instructions:
Rub 5 tablespoons Knorr SavorRich on the meat part of the pork. Spread evenly. Turn the pork over and rub the remaining SavorRich and soy sauce on the skin of the pork. Let it marinate for 30 minutes.
Preheat oven to 350F.
Chop the scallion, onion, and garlic. Crush the lemon grass and slice into pieces. Place all the garlic and onion over the belly. Add scallion and lemongrass. Roll the belly and secure by tying kitchen twine.
Rub oil all over the belly roll. Pour 4 cups of water in a roasting pan and put remaining scallions and lemongrass. Arrange a roasting rack over the pan and place the rolled belly on the rack. Roast for 1 hour.
Prepare the basting sauce by combining 2 tablespoons soy sauce and ¼ cup oil. Mix well. Brush all over the pork.
Increase the heat to 360F. Continue to roast for another hour. Note: add more water on the pan if needed.
Increase the heat to 370F. Brush with basting sauce. Roast for 1 hour more.
Increase heat to 400F. Continue to roast until the skin gets very crispy. Remove from the oven and let the pork belly cool down.
Make the dipping sauce by combining all the sauce ingredients as listed above. Microwave for 30 seconds.
Remove the twine from the belly roll and chop into serving pieces. Serve with spicy vinegar dip.
Share and enjoy!

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