Roasted Pork Belly | Porchetta – The step-by-step guide

There are a few dishes I can say I’m making that will make my boyfriend and my friends very excited, and this is one of them. I feel that roasting anything is a talent or skill a person should have. Either a simple roast chicken, fillet of beef and especially a cheap cut of pork belly.

I am always excited when it comes to roasting a pork and for this year I decide to include it in my repertoire for this year’s Thanksgiving. I urge you to have this roasted pork belly on your holiday menu. With fuss-free preparation, you can easily make enough to satisfy your friends and family and they will be asking for more.

To be able to achieve maximum flavor, juiciest and crisypy pork skin lechon or porchetta brine it for a day or 2. for 3-4 kilos of Pork belly recipe down below.

The tender and juicy meat on the inside covered by a crispy pork belly skin makes this dish so flavorful.  This classic Filipino dish is straightforward and only need a few ingredients. Don’t forget to roll up tightly for even cooking and pricking the skin. Just poke the skin without going all the way through the meat.  The reason for this is to prevent large bubbles that normally pops up during roasting.

Because this is a 5kilos of pork belly I’ve roasted it slowly 180C for 4-5 hours depends on your oven. When it turns golden brown and crispy, it is ready. If you make this pork belly and if you’ve cooked it properly, it will have delectably crisp skin but be so tender it almost melts in your mouth. I’ve  served my Lechon pork belly with roasted potatoes and parmesan cheese and simple cherry sauce I made. Glorious day with Barry White on the background.

Roasted Pork Belly

Print Recipe
Serves: 12 Cooking Time: 5H

Ingredients

  • 3 TO 4 POUND WHOLE PORK BELLY, SKIN INTACT*
  • 5 TO 6 CLOVES GARLIC, MINCED
  • 1/2 MEDIUM RED ONION, MINCED
  • 1 STALK LEMON GRASS, HALVED***
  • 2 TO 3 GREEN ONIONS
  • BUNCH OF ITALIAN FRESH HERBS (THYME, SAGE, LEMOM THYME, ROSEMARY)
  • 1 1/2 TABLESPOONS KOSHER SALT
  • 1 TEASPOON BLACK PEPPER, FRESHLY CRACKED
  • 2 TEASPOONS COCONUT VINEGAR, **
  • 1 TABLESPOON SOY SAUCE
  • 1 TABLESPOON COCONUT OIL
  • 1 TO 2 BANANA LEAVES, FOR ROASTING PAN (OPTIONAL)***
  • 1 PACK ITALIAN HERBS (THYME, SAGE, OREGANO)
  • 1 CUP WATER
  • FOR THE BRINE
  • 2 CUPS SALT
  • 3 TBSP CRUSHED PEPPERCORNS
  • 2-3 BAY LEAVES
  • THYME AND OREGANO LEAVES chopped depends on how intense you like
  • 4 TBSP GARLIC POWDER
  • 3 CLOVES GARLIC CHOPPED
  • 2 ONIONS CHOPPED

Instructions

1

Combine all the ingredients for brining let it simmer in a 3 cups of water for 5-10 minutes till salt and garlic powder dissolves. let it cool and transfer to a big pan/ dish enough for the pork belly to soak in and brine overnight or couple of hours

2

Prepare the pork: Remove pork belly from the refrigerator (uncovered) 1 to 2 hours before cooking. Pat dry with paper towel.

3

Prepare the aromatic paste: In a mortar and pestle or food processor, combine garlic, red onion, and coconut vinegar until it looks like a rough paste.

4

Preheat oven to 400 degrees F. Season the meat side with salt, black pepper, and aromatic paste. Using the back of a heavy knife, bruise the lemongrass stalk to help release the flavor. Place the stalk, Italian herbs and the green onions in the center of the pork belly.

5

Roll the pork with the skin side on top and use kitchen string to tie the roll at 2-inch intervals. Rub the skin with soy sauce.

6

Line a roasting pan with banana leaves and pour 1 cup of water. Place the pork roll in the roasting rack and into the pan. Cover loosely with foil and roast for 1 1/2 hours. Remove foil and brush the skin with coconut oil. Place back in the oven and cook for about 3 to 1 1/2 hours more until the skin is very crispy.

7

Remove from oven and let rest for 10 to 15 minutes.

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