Lechon Belly-cious Recipe

Lechon Belly-cious

by Chef Boy Logro

Kusina Master is a 15-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun.

Be decadent this Christmas with Lechon Belly-cious! And the way Chef Boy presents it, it is guaranteed to evaporate faster than the church bells can stop ringing after the Christmas Eve midnight mass. Keep those hypertensive pills handy, just in case.

• 1 whole pork belly (long pieces young pork)
• 1 can evaporated milk
• 50 grms. garlic puree
• 50 grms. white onion puree
• 50 grms. lemongrass puree (white part only)
• 2 cups pork fat
• 4 pcs. bay leaf
• 1 tbsp. salt
• 1 tbsp. white pepper
• 1 roll butcher’s string
• 2 liters chicken stock

1. Season pork belly with salt and pepper. Rub the interior of the belly with puree of lemon grass, garlic and onion. Tighten with butcher’s string.

2. Have ready heated oven then roast in oven with pack for 2-3 hour or until tender.

3. You may brush with oil fat every 10 minutes to the skin to become crunchy.